IE44442B1 - Seasoning composition and a process for its preparation - Google Patents
Seasoning composition and a process for its preparationInfo
- Publication number
- IE44442B1 IE44442B1 IE308/77A IE30877A IE44442B1 IE 44442 B1 IE44442 B1 IE 44442B1 IE 308/77 A IE308/77 A IE 308/77A IE 30877 A IE30877 A IE 30877A IE 44442 B1 IE44442 B1 IE 44442B1
- Authority
- IE
- Ireland
- Prior art keywords
- process according
- acid
- hydrolysate
- seasoning composition
- concentrate
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims description 20
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 15
- 238000002360 preparation method Methods 0.000 title description 3
- 239000012141 concentrate Substances 0.000 claims abstract description 24
- 239000008280 blood Substances 0.000 claims abstract description 20
- 210000004369 blood Anatomy 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 25
- 239000000413 hydrolysate Substances 0.000 claims description 21
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 241001465754 Metazoa Species 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 239000001117 sulphuric acid Substances 0.000 claims description 4
- 235000011149 sulphuric acid Nutrition 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 235000019833 protease Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 2
- RQPZNWPYLFFXCP-UHFFFAOYSA-L barium dihydroxide Chemical compound [OH-].[OH-].[Ba+2] RQPZNWPYLFFXCP-UHFFFAOYSA-L 0.000 claims description 2
- 229910001863 barium hydroxide Inorganic materials 0.000 claims description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 229910021653 sulphate ion Inorganic materials 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 239000000706 filtrate Substances 0.000 claims 1
- 239000000284 extract Substances 0.000 abstract description 14
- 235000013372 meat Nutrition 0.000 abstract description 8
- 235000013599 spices Nutrition 0.000 abstract description 3
- 239000007858 starting material Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 102000015636 Oligopeptides Human genes 0.000 description 3
- 108010038807 Oligopeptides Proteins 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000019600 saltiness Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 239000001175 calcium sulphate Substances 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/345—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of blood proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention relates to a process for preparing a spice mixture characterized by hydrolyzing a blood red cell concentrate, adjusting the pH of the hydrolyzate recovered and recovering the hydrolyzate product. The obtained spice mixture can be used as a meat extract substitute.
Description
The present invention relates to a seasoning composition and to a process for preparing such a composition.
More particularly, the invention relates to a seasoning composition useful as a meat extract substitute.
Conventional meat extracts are usually made from bouillons or broths obtained by aqueous extraction of meat, fish or vegetables. Generally, the meat and/or fish is (are) mixed with vegetables in order to achieve an extract having a stronger taste. Domestically as well as industrially such extracts are used in the form of concentrates as well as in the form of more or less dry products. A typical composition for a conventional extract is as follows:
Amino acids, oligo- and polypeptides 10 to 25% 1 by v /eight Salts 50· to 60% tl H Fats 5-to 10% lr tl Spices and flavouring agents 1 to 5% tl tt Water 5-to 20% H »
Such extracts are mixed with water to form a bouillon.
Since the yield of extract compared 'with the amount'.of starting material is..low, the final product will be expensive, generally within the range 10. to 20 U.S.$ / ke. In view of this low yield attempts have been made to improve the extraction by using hydrolysis with enzymes or acids. However, i of the low reproducibility because of the variability of the starting materials these attempts have not been successful. Good reproducibility is .essential for extracts bf this type. Variations cannot be tolerated when they result in unacceptable variations in taste and
-2view flavour when the compositions are used, for example, in cooking, or industrial preparation of various kinds of foodstuffs. Acid hydrolysis of conventional starting materials also results in decomposition of the fats of the starting materials to form fatty acids , which are undesirable from the point of view of taste of the product.
The present invention provides a seasoning composition comprising a hydrolysate of a blood red cell concentrate, the blood red cell concentrate being uncoagulated animal, excluding human, blood from which plasma has been removed.
In a preferred embodiment of the present invention, the composition is based upon a hydrolysate resulting from acid hydrolysis. According to another embodiment the hydrolysate results from enzymatic hydrolysis .
The present invention also provides a process for preparing a seasoning composition which comprises preparing a blood red cell concentrate by removing plasma from uncoagulated animal excluding human, blood, hydrolyzing the concentrate, and, if necessary, adjusting the pH of the resulting hydrolysate to 6 to 8. The product of this process may be used as such in the form of an aqueous solution, optionally concentrated to a higher dry solids content, e.g. about 80 % by weight, or it can be evaporated to almost dryness to form a powder. Such powder may then be compressed into units having an oval or cubical shape, .as is conventional in the art.
The blood red cell concentrate is preferably hydrolysed by acid hydrolysis. Particularly preferred acids are mineral acids, such as hydrochloric acid and sulphuric acid. When using hydrochloric acid the pH adjustment of the hydrolysate is suitably performed using sodium hydroxide as a base, which results in the formation of sodium chloride imparting desirable saltiness to the product. When using sulphuric acid the base used for adjusting the pH of the hydrolysate is suitably calcium- or barium hydroxide forming the corresponding sulphate, which can be removed by filtration to yield a product -not having the saltiness indicated above.
The hydrolysis of the red cell concentrate may also De performed by using enzymes, i.e.. proteinases, for' example pancreatic enzymes or papain . This embodiment of the invention does not, of course, result in formation of salts other than those originating from the starting material·.
The preparation of the red cell concentrate may be performed in conventional manner by centrifugal separation of the plasma. Plasma is preferably removed to such an extent that the dry solids content (DS) of the concentrate is at least 25% by weight, particularly at least 30% by weight. Since it is generally
-44 4 4 4 2 recognized that all types of animal blood have about the same DS concentration equal to about l8* by weight, and that separated plasma contains about 9 % by weight of uS, the amount of plasma to be removed to obtain the desired concentrate will be easily calculated.
When the red cell concentrate is subjected to acid hydrolysis, generally, excess of acid must be used, winch means that the pH of the hydrolysate must be adjusted with a base to arrive at a suitable pH. When using enzymatic hydrolysis, however, it might he necessary to add acid to the hydrolysate in order to adjust the pH to r, to 3. Such adjustment, may, of course, be carried out by using any suitable acid, such as a mineral acid, e.g. HCI, or a carboxylic acid, for example acetic acid, lactic acid, tartaric acid Ol’ citric acid.
Drying of the hydrolysate obtained may be carried or; in a conventional manner, for instance by spray drying using hot air or any other, conventional technique. As indicated above, evaporation may be carried to almost complete dryness to form a powder or may be interrupted at a suitable solids content to form a seasoning concentrate, whichever is desirable.
The present invention pi'ovldes for a highly reliable technique of preparing seasoning composition^· Thus, tlie starting material, animal blood, is a highly useful material in view of its invariable composition irrespective of animal origin. The preferred types of blood originate from domestic animals, such as bovine and hog blood, out the invention is not limited to the
-5use of such types of blood. The product obtained has a good and strong taste, its characteristics being easily reproducible.
The invention will now be further illustrated by the following Examples, wherein all percentages are by weight.
Example 1.
Starting from, hog blood, 3000 g red cell concentrate having a dry solids content of 35 $ is prepared by centrifugation and plasma separation. The red cell concentrate together with 1000 g hydrochloric acid, density
1.13 g/cc, transferred to an autoclave, provided with a stirrer. The contents of the autoclave are held at 125°C and 1.2atms overpressure for 10 hours under stirring.
lb The autoclave is allowed to cool, and the hydrolysate is removed therefrom, cooled down to environmental temperature and is then neutralized with sodium hydroxide to a pH of about 6.5· After neutralization the hydrolysate is treated with activated carbon and filtered (order of steps not critical) to give a clear solution. Said solution is spray-dried using hot air entering at a temperature of l80°C and leaving at a temperature of 8o°G. 1200 g of a light powder is obtained having the approximate composition:
amino acids, oligo- and polypeptides 65 $
Z5 salts (mostly NaCl) 50 $ water . 5 #
When the powder obtained is dissolved in water in a suitable amount good-tasting bouillon is obtained, which is stable and clear.
-64 4 4 4 2
Example 2.
The procedure of Example 1 above is repeated except that it is carried out in an open vessel provided with a condensor at 95°C for a period of time of 18 hours.
Similar results are obtained.
Example 3.
The procedure of Example ? above is repeated but instead of the hydrochloric acid,350 g concentrated sulphuric acid and 750 g water is used. Moreover, the hydrolysate is neutralized with milk of lime (Ca(0H)2) to a pH of about 7 and is then filtered to remove calcium sulphate. An off-white powder in an amount of 9ϋΰ g is finally obtained, which has a good taste and high stability but not the saltiness of the powders obtained in accordance with
Examples 1 and 2.
Example 4.
Starting from mixed bovine and hog blood, 3000 g red cell concentrate having a dry solids content of about 35 % is prepared. The red cell concentrate is transferred to a vessel provided with a stirrer, and then 3 g of papain are added and, at 24 hours intervals, further portions of 3 g each of papain, melting strength 1:350, to a total added amount of 9 g papain. The pH is maintained at 7-0 with hydrochloric acid. The stirring is continued for five days including the 24 hours intervals and during the whole procedure the temperature is held at 40°C.
The hydrolysate obtained is treated with active carbon and is then filtered. After spray-drying in the same manner as described in Example 1, over 900 g powder are obtained having the approximate composition:5 amino acids, oligo- and polypeptides 75 % salts 8 % water 6 %
In order to evaluate the product of the invention in comparison with different types of conventional bouillon extracts the product of Example 1 and five commercial products were tested. Blind-testing-was performed in a test kitchen by a test panel comprising 30 experienced persons. The varying salt content of the different products was compensated in relation to that of the product of the invention and the same concentration in solution was used throughout. The products tested were: Product No. Product type. ,
Hydrolysate of soya, corn and peanuts (the trade name of the product is
HVP ST 4 powder), manufactured by HACO, Switzerland).
-. Hydrolysate of several unidentified vegetables (the trade name of the product is AR 3274), manufactured by Food Ingredients Specialities, Copenhagen, Denmark. .
True meat extract! (extract from*Armour, United States of America).
True meat extract II (product from*Bovril, France).
*
Autolyzed yeast extract,(Gistex, manufactured by Royal Netherlands Fermentation Industries, Holland).
Product of Example 1 above.
The taste was scored aceording to a scale from -8* Armour, Bovril and Gistex are Trade Marks
4 4 4 2 to 7, where 1 stands for very bad taste and 7 stands for excellent taste. The average scores are presented in the table below:
1.
6.
4.8
.0
.2
-5
-7
-5
Thus, at a significance level of 5 the product of the invention is better than or equally as good as representative, high-quality commercial products of different origins. This is highly remarkable, since the product of the invention was tested without any taste adjustments at all, the product being used exactly as it was obtained in accordance with the procedure of Example 1 above but dissolved in water to form a bouillon.
It can thus be seen that the present invention provides useful seasoning compositions which are useful as meat extract substitutes. The starting material is easily accessible and reproducible as to composition, and the resulting product is comparable with or better than tne conventional products as regards taste and stab.il itv and can be prepared at low cost.
Claims (19)
1. A seasoning composition comprising a hydrolysate of a blood red cell concentrate, the blood red cell concentrate being uncoagulated animal, excluding human,
2. A seasoning composition according to claim 1, wherein the hydrolysate results from acid hydrolysis.
3. A seasoning composition according to claim 1, wherein the hydrolysate results from enzymatic
4. . A seasoning composition according to any of claims 1 to 3, in the form of a dry powder .--5 . A .seasoning composition according to claim 1 substantially as hereinbefore described with reference ]g to any one of the Examples.
5. The acid is sulphuric acid and the pH of the hydrolysate is adjusted with calcium- or barium hydroxide to form the corresponding sulphate which is removed by filtration. 5 blood from which plasma has been removed. Λ
6. A process for preparing a seasoning composition which comprises preparing a blood red cell concentrate by removing plasma from uncoagulated animal, excluding human, blood, hydrolyzing the concentrate,· and, if necessary, 20 adjusting the pH of the resulting hydrolysate to 6 to 8.
7. A process according to claim 5, wherein the concentrate is hydrolysed by acid hydrolysis.
8. A process according to claim 7, wherein the acid is a mineral acid.
9. A process according to claim 8, wherein the acid is hydrochloric acid and the pH of the hydrolysate is adjusted with sodium hydroxide to form sodium chloride.
10. A process according to claim 8, wherein - 10 44442 10 hydrolysis.
11. A process according to claim 6 wherein
12. A process according to claim 11, wherein the proteinase is pancreatic enzyme or papain.
13. A process according to any one of claims 5 to 12, in which a blood red cell concentrate
14. A process according to claim 13 in which the dry solids content is at least 30% by weight.
15. A process according to any one of claims 5 to 14, wherein the product is filtered and the 20 filtrate is concentrated by evaporization to remove water .
16. A process according to claim 15, wherein the evaporization is performed to dryness, the solid residue being recovered. 25
17. A process according to claim 16, wherein the evaporization is effected by spray-drying. •i 4 4 4 a (
18. A process according to claim 6 substantially as hereinbefore described with reference to any one of the Examples .
19. . A seasoning composition whenever prepared £ by a process as claimed in any one of claims 6 to 18.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE7601552A SE396276B (en) | 1976-02-12 | 1976-02-12 | PROCEDURE FOR THE PREPARATION OF BROTHER EXTRACT BY HYDROLYSIS OF BLOOD OR BLOOD BODY CONCENTRATE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE44442L IE44442L (en) | 1977-08-12 |
| IE44442B1 true IE44442B1 (en) | 1981-12-02 |
Family
ID=20326980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE308/77A IE44442B1 (en) | 1976-02-12 | 1977-02-11 | Seasoning composition and a process for its preparation |
Country Status (16)
| Country | Link |
|---|---|
| JP (1) | JPS52120169A (en) |
| AU (1) | AU2219077A (en) |
| BE (1) | BE851327A (en) |
| DD (1) | DD129153A5 (en) |
| DE (1) | DE2703742A1 (en) |
| DK (1) | DK60877A (en) |
| FR (1) | FR2340691A1 (en) |
| GB (1) | GB1551532A (en) |
| IE (1) | IE44442B1 (en) |
| IT (1) | IT1080315B (en) |
| LU (1) | LU76746A1 (en) |
| NL (1) | NL7701477A (en) |
| PL (1) | PL195942A1 (en) |
| RO (1) | RO73037A (en) |
| SE (1) | SE396276B (en) |
| SU (1) | SU680617A3 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2412265A1 (en) * | 1977-12-20 | 1979-07-20 | Roehm Gmbh | PROCESS FOR TREATMENT OF BLOOD, ANIMAL BODIES, BONES AND MEAT WASTE |
| ES2052046T3 (en) * | 1989-07-27 | 1994-07-01 | Cibevial | PROCEDURE FOR THE TREATMENT OF PROTEINIC SOLUTIONS CONTAINING PIGMENTS SUCH AS HEMINIC GROUPS OR CHLOROPHILES IN VIEW OF THEIR DECOLORATION AND PRODUCTS OBTAINED. |
| CN103099181A (en) * | 2013-03-01 | 2013-05-15 | 贵州大学 | Preparation method of natural thermal reaction meat flavor base material |
| CN116918993B (en) * | 2023-08-07 | 2024-02-02 | 浙江顶味食品有限公司 | Intelligent preparation system and method for composite flavor seasoning |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR473820A (en) * | 1914-06-20 | 1915-01-27 | Ernst Krause | Process for manufacturing a flavoring nutrient extract |
| FR558012A (en) * | 1921-05-27 | 1923-08-20 | Process for digestion and concentration of protein and for the preparation of extracts of non-alcoholic products | |
| US1794370A (en) * | 1928-09-26 | 1931-03-03 | Standard Brands Inc | Hydrolyzed protein products and method of using the same |
| GB537423A (en) * | 1939-11-20 | 1941-06-23 | Charles Weizmann | Improvements relating to alimentary preparations |
| DE2335464A1 (en) * | 1973-07-12 | 1975-01-30 | Haarmann & Reimer Gmbh | METHOD FOR PRODUCING A FLAVOR |
-
1976
- 1976-02-12 SE SE7601552A patent/SE396276B/en unknown
-
1977
- 1977-01-29 DE DE19772703742 patent/DE2703742A1/en not_active Withdrawn
- 1977-01-31 IT IT19827/77A patent/IT1080315B/en active
- 1977-02-10 JP JP1314477A patent/JPS52120169A/en active Pending
- 1977-02-10 FR FR7703786A patent/FR2340691A1/en active Pending
- 1977-02-11 LU LU76746A patent/LU76746A1/xx unknown
- 1977-02-11 PL PL19594277A patent/PL195942A1/en unknown
- 1977-02-11 SU SU772452698A patent/SU680617A3/en active
- 1977-02-11 NL NL7701477A patent/NL7701477A/en not_active Application Discontinuation
- 1977-02-11 DK DK60877A patent/DK60877A/en not_active Application Discontinuation
- 1977-02-11 BE BE174851A patent/BE851327A/en unknown
- 1977-02-11 RO RO7789366A patent/RO73037A/en unknown
- 1977-02-11 IE IE308/77A patent/IE44442B1/en unknown
- 1977-02-11 AU AU22190/77A patent/AU2219077A/en not_active Expired
- 1977-02-11 GB GB5790/77A patent/GB1551532A/en not_active Expired
- 1977-02-11 DD DD7700197342A patent/DD129153A5/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK60877A (en) | 1977-08-13 |
| BE851327A (en) | 1977-05-31 |
| AU2219077A (en) | 1978-08-17 |
| LU76746A1 (en) | 1977-06-30 |
| IE44442L (en) | 1977-08-12 |
| IT1080315B (en) | 1985-05-16 |
| PL195942A1 (en) | 1978-09-11 |
| GB1551532A (en) | 1979-08-30 |
| DE2703742A1 (en) | 1977-08-18 |
| SE7601552L (en) | 1977-08-13 |
| JPS52120169A (en) | 1977-10-08 |
| SU680617A3 (en) | 1979-08-15 |
| SE396276B (en) | 1977-09-19 |
| NL7701477A (en) | 1977-08-16 |
| DD129153A5 (en) | 1978-01-04 |
| RO73037A (en) | 1981-06-26 |
| FR2340691A1 (en) | 1977-09-09 |
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