CA2001630A1 - Flavoring agent containing all natural components, and method for its making - Google Patents

Abstract

FLAVORING AGENT CONTAINING ALL NATURAL COMPONENTS, AND METHOD FOR ITS MAKING

Abstract of the Invention The invention relates to a phosphoric acid hydrolyzed vegetable or animal substance that is suitable for use as a flavoring agent and does not contain undesirable chlorohydrins. The flavoring agent has a surprisingly light color and a taste that mimios the taste of flavors derived from other hydrolytic means.

Description

1 0 . ~: 7 . 8 5~1 Cl 3: 0 ~ M ;~ E N'YO N ~ X E N-YO N NY F' O 3 20~ 31~

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FI A~IORING AGENT CQ~ N:CNG ALI. NA~URA~ COM:I?ONENT3, AND ~E~HOD FOR I~S MAKING

~his invention relat~ to a ~lavoring agent which contaln~ all-natur~l oompon~nt~, and a method ~or it6 10 pr~paration by pho~phoric ~aid hy~roly~i~ of prot~iri3~

Recip~s ~or th~ preparatl~n o~ ~oo~u~ ypi~ally aall ~ol~ a com~lnation o~ ~ov~l in~redi~nts to provl~e the appxoprlate, da~ir~3d tA~te, texture and nutrient valu~.
15 ~u~h r~ip~ al~o o~ten call ~or the u e o~ voring mat~ ls and anh~ncers . 'rh~ may: ~ rAnge ~rom inyredio~ a~ ~im~le ~ lt to co~nplax matarl~ls produoe~, by a~emi-~ynth~ti~ m~hod~, ~uch~ a~ "r~aotio~"
~: b~ lavor and ahl~k~ x~,~ whic~are derive~: ~rom 20: ~h~ r~a::~lon pro~uat~ oJ~ pro~in ~droly6Lte8~ au~ar~j :
ldAd amino aoid~, ant th- ~llk~

G~n~rally~ ~he morq oo~lex~ voring material~ p~
ln prep~red ~ood~tu~ ar- d~rlv~d from~ prot~ln~ ~oura~
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:

' 1 0 . ~ 7, i3 5~1 0 ~ : O ~ E N ~ O PJ ~ I C E ~ Y O N N 'Y P Cl 4 2~ 30 a~u~h a~ ~oy ælOur. ~eginning w~th veg~table ~r anlmal protl3in, whloh u~u~lly will b~ in r~atural admixture w~th ~omplex aarbohydrates suoh ~ ~t~,rah, p~oce~ u~h a~
hydrolyals, enæ~m~tlc conv~x~l4n, and/or rea~'çion with a 5 vc.r~e~y o~ na~ur~l r s:a~ an~ sptlos~ ly with he~
ger~rally provl~e i:h~ vor d~lr13~. A~i~ hydrolysi0 la ~ ~rt o~ mo~ o~ ~he~ proc:e~ , an~ ~t 1E~ u3ual}y ~ccompl i ~hed c:~m~ercially wl~h hydroahlorics ~aid .

~0 Recen'cly, ~h~ con~u~er p~duct~ ac?mmunity ha~ b0~0me ~w~r~ ~h~t ~he3 production o~ vorinq material63 by hy~rochlorio aaid treatment ha~ seve~l dr~wbac}cs.
I~xe~p~o~ive~ o~ whether a v~g~abl~ or ~nimal ~rotein ~our~ u~ed, ~a~ ar~ alm~ lway~ pre~en~ It i~
~5 vlrtually impo~lbl~ to e~ct comple~ removal o~. the~
ons~ ntly, hydroly~ uah fats ~ollowed by reelction bet~Tae~ h~drochloric a~id and th~
hydroly~i~ product u~uAlly res~ul~ in the formation o~
~hloroh~d~in~ ~u~h ahloxohydxlns ~an ~l~o be ~Eme~ by ~0 ~h~ ~ir~ rea~ion o~ ~e trlglycerl~ wi~h.
hydrochloric aci~ during th~ hydroly i~ rl3a~tion~
ohlor~ydrln~ ~roduc~d h~v~ be~n aharAotOEri~d ~ toxic~
materialc, ~t~3rilant~, an~l th~ like. ~. V~ , e~
al. Leb~m - Wi~. Teahnol., l~, a34 (197~).
~v~ral m~hod~ hav~ b~ velop~ ~o~ e ~l~mlnatlor.
o~ chloxohydrins ~rom ~lavoring ~ents ~ynths~ized ~rom protein ~ydr~ly~ate~ ha~ method~ ~ither remove the ~a~ty ~ub~tance~ b~ore hydroly~i~ or:take ~d~ran~fe o~
30 th~3 volat~lity o~ ~h~ ohlor~hyd~in~ ~ub~eguerl~ to hya~ol y~ N~v~rthel~s, residu 1 chlorohydrirls can ~emain ln ~ch~ hy~lrolyzed prot~in mixture and will ~ai~

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1 0. Z 7. ~3 3 0 3: 0 ~ ECENYON ~ XEI~YON N'Y :F' 0 5 20~)16~0 --3 - .
t~uliast~ oGnoerning the dr~wb~ckE3 m0ntlon~3d ab~ve .
Th~rQfor~ ie3 an ob~at c~f th0 in~tent~on to develop a method ~or the prepzLr~ti4I~ o~ ~ hyd~olyz~d ~o~in S mixtur~ ~;h~ ~voi~ t;ho ~orma~ion o~ Ghl~rohy~rln~, y~'c may hav6~ the E~a~ne or simil~r ~in~ oncentr~t~ons ~5~
salt ~g S~en~rally ~imila~ produc:t~a thP~t ar~3 d~rived ~rom ~hel n~utral1z~tion o~ a h~rochlorlc; ~ai~l ~a~e~
hydrolysa.~e .
Anoth~r ob; ~a~ o~ the inve~ n 1~ l:h~a pro~u~lon o~ a Xl~voring a~ent with aontroll~d oc~molality and inorgAnic ~alt~ aox~t~nt~

15 Another .ob; li3at o~ th~ invenkion iE3 the d~avelo~ment o~ a ~lavo~ing ag~nt that ~ntain~ all-natu~al o~ r~ature-~ival~n~ ~omp~nen~.

Yet anot~r ob~ ~a~ 1~ a ~l,avorlng ag~nt aontaining ~o aompon~n~ na~ural ~ blol~giaal ~y~t~m~.

~ununa~ o~ t~e Invention The3~e ~nd oth~ar obj oct~ as~a aahie~rod by ~h~ pr~nt 25 inVention whiah ~s dir~3cted to a ~lavoring agont taining ~ll natu~al co~ snll3nt~. Th~ ~la~c~xing agen~
is a produat of the phoa3phorio aci~ hy~roly~is Or ~
~geta~1~3 4x anlmal ~ub~tance. Thi~: produ~:t cont~ina e~xten~ively hydrolyzed protein ~ragmll3nt~ an~l optional 30 ~arbohydrat~ ~ragm~n~ ~h~t imp~r~ ~lavor ~ ~he produot. Glyc~3~01 ~rom ~h~ hydrol~ ad ~ r~nt i~, or may bs, oonv~rt~d ~into ~h~3 oorr~ on~lng pho~phat~

, 1 ~. Z 7. ~ ~ O ~: O ~; P~ ~KENYON ~ KENYON NY ~ O ~;

3(~

e~t~s, ~hiah ara natur2~ ompon~h~ o~ biologiaa~
~y~tem~ . C~n~ ntly, the agent ia ' a ~ tantlall~ ~r~
o~ ~hy~iologi~ally un~e~i~abl~ ~e~lva~iv~ o~ glyc~rol.
E5X~Q~ ~lly ~r~9rr~a :Elavoxlng aç~ent~ includa tho~e 5 ~?rep~re~ from vegetabl~ proS~ln, ~uch ~ ~oy~ ria~, c~o~n, wh~ n~ po~ato, o~ t~ir mixturo~, a~ well a~
tho~ p~r53d ~rom ~ni~l 1?ro~ein, Zzuch ~ ~oll~g~n ~nd ca~eln~

10 Th~ inventiorl is ~urth~r ~ir~3ct~ad to a m~3thod ~or preparin~ vorlng ~g~Pnt. ~r~ method inaludel3 thla ~t~p~ of tr13ating a v~g~atable or animal ~;u)~f3tanc~ with a~ueou~ phosphori~; aai~ under hea~ed oonditions to pr~du~ a hydrolyzed interm~di~te ~n~ neut~alizin0 th~
15 pho~phoxi~ aa~ ~ pr~ent w:Lth an alkaline e~rth aompoun~
~uch a~ cal~ium h~rdroxi~ na~ne~ium cs~onate, aalaium 1:1iaarbonate, and l~he like ln the intermediat~ ~t~p~ to pr~duc~e th~ ~lavorin~ agent . S~dium ahloride can then b~ add~d l;Q mi.mic a ~Elavo~ ~y~t~m aompa~abl3 to that 20 d~ived by hy~roly~i~ With hydrochloric~ acid. Thi~
~1A~rOr sy~tem~ how~3v~X~ wlll not contain the ur~de~irable~
c:hlorohy~xinG.

T~l~ invention i~ as W811 ~ir~3~ted to a mothod whereby 25 ~h~ pho~phoria ac:id containing r~a~ion mixture i8 neutralized with ~n ~lk~li hydroxide, c::arbonatq, or bicarbonatt3, ~uch a~ ~odlum ~rbollate or sodium hydroxl~e ~ollowed by th~ pr~cipi~atic~n o~ e ino~nlc pho~p}~te~ with ~n al~calin~ ear~h ahlo:t id~ such a~
~o :calGium c:hlc~x~ld~ or magn~sium ohlorld6:. ~e r~sultlng mlx~ur~ c:~n ~e ~eadily ~ilt~r~d; ~o remov4 ~h~ pho~pha~e ~alt~ and r~u~t~ in ~ ~olu1:10n o~ hy~rol~/~a~e which ~

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1 O, Z 7, ~ 0 ~: Cl 13 F'M~ jCEWYO~ ~ XENYON NY ~ o 7 ~:~0~L630 naturally 1 iç~h~ in color . D~c:olo~lor~ t~tmsnt, as g~n~rally requi~lad wh~n hydroly~ aacomplt~hed by oth~r l~nown m~an~ not n~d~3d to develop thi~
surE~rl~ingly l~gh~ olor according to éh~a inv~ ion.
~h~ i~Yen~ion inalud~s, in a~ io~, a m~thod ~o~
controllins~ ~he ~olu~le irlo2~ganic 5 . lt aontQnt ~nd osmolality o~ A ~latrorin9 ag~, whe~reby alk211~n~ ~aarth ba~ are ua~d ~o neutxal ize phc~phoria aaid 10 hydroly~ta~3, th~r~by Gre~ g ln~o~uble phos~h2lte salts .

~hs inv~ntion al~o lnc~ude~ a m~3thod ~or pro~u~lng pho~pho~ acid hydrol~a~ aontalnlng soluble E~alts.
1~ Suc~h ~nt~ are produo~3d loy neutrallz~t~lon uaing al~aline ba~e~ folluW~d l~y addition o~ alkalin~ earth ahlorld~ ~o ~orm alkal in-a sal~ .

~he in~ren~lan moxeo',ror inc~lude3 ~ coml~inatlon o~ ~he 2a ~lavor1ng o.~nt and ~nqillar~ ingr~3dients, and a modi~ied ~la~oring agent produc~ by h~ating thi~
combin~tion ~o ~aU~ rq~aation among ingredi~n~ a~
~lavorin~ a~ont.

25 Th~ v~n~lon ~urthE~r inaludo~ a m~thod ~or ~l~vorins~ a ~ood~t~, whic~h lnc~lusle~ ~hR ~p ~P qom~ining tl~a ~oo~tu~ axlq a ~l~vorinç~ n~ a~ ri~ad above, E~n~
th~a ~la~or~d ~oe:d~;~uf~ produ~ed th~rebyt ~_ ~
~:
~he $~1avc~ring agen~ of ~h~ rention m~t~ pro~eotive:

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, I O. Z ~ 3 0 3: 0 e~i }'~ *iCi:NYO N ~ E NYON wy ~ O ~

--6-- .
;~u~i~y ~an~ar~ requl~d Por ~ood lngr~die~to m~ by a~i~ h~rdroly~is. Thes~ sk~ndar~ ar~ ~xpec~ed to r~ uir~3 vi~ua~ly oom~ natlc~h o~ chlorohydrin~.
Th~ flavorlng agen~ o~ t:h~ pr~s~nt lnv~tion m~e~ thl~
5 ~riterion beo~uç~e a:~ter proce6~ng 11: only ~4nt~ina glyo~rin cc)mE~ nen~s ~ha~ ar~ n~kurAl ~o ~iolo~laal yeltem~.

~he ~lavoring ag~n~ acGordin5~ to ~ nv~ntl4n i3 an lo acid hydrolyzed prot~in and may in~lu~e ~olu~l~
ca~bo}~yd~at2 ~rac~lon~ deriv~d ~rom ths original ve~etal~ lour, c~ncantxate, c~x i~3olate~ which h~va ~ur~rIv~ hy~roly~ ep~lldi~g cn ths pro¢~s~ing m4dific~tions~ and ~ho other materla~ ~4 be ~:om~ined 15 with the ~geI~,t, t~ de~lxed ~lavor note~ ~uoh a~ beer, c~l~lc~n, tuxk~y, ham, i~l~h, ve~etabl~ and the like oan 1~ produ~9d .

~oao~dln~ ~o ~h~ me~hod o~ ~he. inVe~ion~ ~h~ aald 2Q hy~roly~i~ o~ ~h~ prot~in6 oie the 3t~rting mate~lal :~B
both random an~ ~xten~i~e. ~e~au~ pho~phQrlc: aai~ $8 tha hydroly~is cataly~t, pho~phoxi~ e~ter~ o~ h~roxy-oon~alning oom~on~nt~ in tho ~3ta~ting mat~3rial are produaed. ~or example, th~ glycerol xe~l~u~a ~rom ~
2S hydrol~ q~ulfl b~ ~onvertea by ~h~ prooe~ o~ th~a ~nventi~ to the c~o~ pondlng glyaerol pho~ Lte e~ar qompouna.

The ~ vorin~ ~g~ o~ ~h~ ven~ion ~n b6: ~ormulat6d 30 as a solid o~ uid solution. A~ a ~olld, it i~
prepared by E;p~ayn-q~in~ I v~cuum dxying, ~r o~h~rwi~e obtain~ in clry ~orm ~rom th~i3 prepa~a'clo~ medium. A~

1 3 . Z 7, ~3 s3 0 ~ 0 8 F~ ~ N Y O N ~ :EC E N Y C:~ N N Y F~ ~ ~

20C~630 7~
~ uid ~olu~ion, i~ can b~ ~ak~n ~lret~ rrom th3 prq~xation medium, or aan b~ r~rmul ~d a~ an ~ u~
sol~ion ~rom ~h~: Yolid ~ormulation.

5 P.nc:ill~ry irlgr~ nt~ n zll~o b~ ~da~ to th~ ~lavoring ag~ . Th~ inalud~ wetting a~ents, diF~per~ion ag~rlt~, -na~ur~l ~nd ~z0ml-~yn~heti~ v~8~ l~piC~31g and accen~
agent~ 4h ~ ~alt, ~ugar~, mono~o~lum ~lutamat~, ~mino aGid63~ Isul~ur c:ont~ining amino aci~, nuol~otlde nucl~o~id~, crg~nla acid~, ~uoh ~ aa~io a~ld, and th~
lik~

Accor~ing ~o anoth~r a~pe¢t ~ ~he inven~ion~ ~he combination o~ th~ ~lavoring ag~nt ~n~ an~illaxy ingredients ~n ~ h~ate~ At ~ t~mporature ~ ~o mor~
~h~ about ~Q0~ ~o ~au~ ~ev~lop~nt of ~ modi~ied ~lavorlng ~gent with ~ur~h~x ~12vor not~ h~ heatin~
e~a~ a r~aQtlon, eu~h a~ tho ~rowning rea~tlon, among th~ in~r~ t~ ~nd a~en~ ln ~h~ ~om~inA~ion ~n~ allow~
~0 de~elo~m~n~ o~ ~n Aroma~ pun-3~3nt taYt~ an~ ~lavQ~ .
~h~ hRa~i~g may be aaoompliB~d n~a~ or in aquQou~
solution ~n~ on~uct~d ovar a pe~io~ o~ about 10 minu~ to 6 hour~ or un~ll th~ deqir~d aroma i~
~chie~.
~he s~lld ~r li~uid ~orm~ o~ ~h~ flavorin~ ag~nt may be aomblne~ wl~h ~ood~tU~ o develo~ ~h~ de~r~ avo~
th~rein. ~y~ lly, th~ ~lavori~g ayen~ can b~ added ~t any ~age ~urlng the ~cod~tur~ prepara~lon. I~ ~ay ~
30 ~d~d in bulk~, th~ ~oodstu~ divided a~ ~aa~Aged, or i~ ~
m~y ~e ~ombine~ into in~lvidu~l oon~umabl~ p~rtion~ o~
~ood~u~ ~fi th~ consum~r de~res. Generally, an amount 1 O, Z 7. Ei '3 0 :3: 0 ~; Pl~ ~CEI~I'YON ~ XENYON ;N~ P 1 ~1 2~630 --8-- .
o~ i~rom a~out 0. 01 g~m~ l~er l~ilogr~m o~ food~tu ~ to ~bout 50 gr~ms per kllo~ram of ~ood~1;u~ wil} d~3liver ~h~ appropriat:~ ~lavo~. ~h~ ~moun~ Will a~usl:e~
a~o~din~ to the ta~t~ and ~on~ enoy o~ ths ~ood~tu~.
~rhe ~lavoring æ.~q~nt o~ th~ ixwelltiorl i~ produc~d 13y.
trsat;ing a v~ag~t~abl e o~ animal ~ub~3t~nc~ with aqueou~
pho~phori~ a~ h~ ~re~etable or animal ~ t2~noe contain~ prot~in zmd optlon~lly ma~ ~ox~tain c rbohydrat~ may l~e derived ~rsm rlc~ p~ato, wh~at, rye, ~orn, ~y bean, cotton ~e~, ~4~0~Ut, ana anim~l sub~tan~e~ ou~h a~ c~3ein, csllagen, ~i6h prot~in, ~aw~ed pro~ein, and ~h~

~5 Typically, in ~h~ m~hod o~ making the ~lavoring ag~nt a~aording t~ t~e invention, ~ cono~ntration o~
pho6phoria aaid o~ ~rom a~out 10 pe~cent to About 90 p~r~nt in Wa~ i8 combin~d with a v~ a~l~ O~ a~imal ~ub~tanaQ an~ malntained a~ ~ minlmum t~mpe~a~u~e o~
abou~ 40-1~0~, px~erably At l~a~t about lOO~C, ~or a~out ~t lea~t ~0 minu~ t~ ~6 hour~, or untll $t 13 hydrol~Q~ to the d~ire~ r~e. The w~lgh~ ratto o~
~ ~ ~ou~ phosphori~ acid to vegetablo or animal substan~e to will be in th~ ~a~g~ o~ ~rom about 1;20 ~o ~bou~
20~ his ~tep ~r0dUCB~ a hy~rolyæed lntermediate.

In the n~xt st~p o~ the m~thQd, th~ ~ra~ pho3phoria a~
and t~e amlno acid ~al~th~reo~,~whl~h ~re proRsnt ~t~r th~ hy~rol~ , ara n~u~rallz~ wl~h po~tlons o~
b~e. S~veral ~m~odlm~nt~ o~ thi~ ~t~p ihalU~ ~a) n~utx~lizatlo~ wi~h a~ alkaline ~arth ~a~e, ~b) .~ .
i nautraliza~ion with an alkalin- ~a~e o~lo~ally ~ollowed , .

1~ . Z 7 . i3 5~ 3 : 0 6 P l~ C E N Y O W ~ I~C E N Y O N N 'Y P 1 }~y addltlon o~ ~n ~ alin~ a~rth E~ lt, and ~a) o~tional ~ddition o~ alkalir~ lts to ~d~u~t th~ t~
ag~n~ ~hl~ ~tep ~ro~uc~ ~n aqu~ou~ ~olution o~ ths flayor~ a~n~.
A~ a ~ur~her mo~ ion o~ thl~ p of th~ thod, th~ osmolali~y and in~rçJanlc ~al~ orl~n~ o. the hydroly~at~ can b~3 controlled through sel~ction c~ the method u~d ~or it~ n~3utrali~ation. For instanc~, the ~0 ~leutraliæa~ion m~y b~ a~aomE)li~h~:~ wl~h a oalGlum or magneslum ~a~e. In thi~ manner, the ln~rga~lc phosph2 s~lt~ produo~ad during n~utraliz~tlQp will be ~?r~ci~ at~ a~ ~h~ ca~clum or magne~ium ~alt~ ~n~ can b~ r~mo~ad by filtrat$on. ~his ~mbodiment h~3 the lS advan~a~ that ~?ho~hakes, whiGh a~n be und~lrable undex som~ cJlxaum~tanc~a~ wh~ c~lclum intake 18 to be r~ul~d, are ~1 imin~ed . Ir~ ~th3r in~7tanae~, how~rer, ~h~ pro~enae. o~ alkaline ~arkh pho~pnat~ ; de~irablo and c~n b~ ~aaompli~had ac~or~ing to th~ inven~ion.
20 ~or~ov~r, this pr~c~as~ yields A c~laium pho~phata ~al~
. qo-pro~uqk in ad.mlx~ure ~ h carbohyar~ an~ prot~in deriv~d fractlons, which co-product ~ suitabl~ ~or use ~ith~r dir6ila~ly ~r a~r mlnor c~ar~ up, A151 anlmal or human nutrient~.
2~
Alternativel~ c:ordlng to embodim~3nt ~b) d~3~cribed abov~, th~ n~u~rall~lon ~n b~ p~r~arme~ ui;lng an : alkalln63 ba~e ~3u~h as sodium hydroxide,~ ~ollow~ad by tr~atm~n~ with arl alkalIne: e~r~h ~al~ ~u~h A13 m~ne6;lum 3 0 or aalci~m chlorid~ . ~h~ ræY,ultant alk~line ~al~
~h~r~ ormqd c~ont~lbutl3~3 to th~ ~lavor o~ ~hQ
hydrc~ , whll- ~hl3 ~lk~l~n~ ~rth ~lt aan b~

Cl . ~: 7 . ~3 ~3 0 ~ : 0 6 F~ E N Y O ~`J ~ liC E N ~ O N N Y P 1 ~:

~e~n~red .

q~h~ t~3tq ~a c~n~i~ken~y ~ ~h~ ueou~ ~olutlon o~
~l~vori~g ~-3ent may b~ ~d~ust~3d wit;h the ~ncillary ~ngr~dients mentlon~d ~b~ve ~uch ~ pe~lall}r ~odlum ~hlo~id~ .

An ~p~cially pr~farr~3d mathod ~cc:oxdix~ to th~
inventiQn employ3 ~or~goi~g ~mk o~liment ~1: ) wh~r~in the ~o alk~llin~ ~a~c~h ~;alt i~ a ~hl~rl~ n ~h~ pre~ rod embodiment, the concentration~ pho~horiG aai~, al~lin~ ba~e ~nd alkal~ne earth ~hl~rl~ are m~intaln~d within ~ r~nge oX ~rom a~ou~ ~0~ to ~0~ by w~i~ht r~l~tiv0 to total weigh~ a~d a~ouk 2~ ~o 10~ ~y w~ight relativ~ ~o to~al ~olid~ e~alu~in~ al~alln~ ~ar~h pho~ph~ ha~ b~ ound tha~ th~s rang~s cau3e d~v~lopmen~ o~ a natural ~lavor enh~naer within the flavorin~ ag~ht ~hat ~ugment~ tho de~lrsd ~lavor obtained. I~ has ~en ~urthe~ ~oun~ ~ha~ ~e~ r~ng~
ar~ly contri~u~ t~ proflu~lon o~ A~rin~ ag~nt h~ving ~ ta~q th~t mimi~ that o~ hydrochlori~ ~cid hydrolyzed v~get~le or an~mRl ~ub~an~o, but avold~
produ~lon o~ ~hlorohydrin~.

2 5 ~he m~tho~ o~ thc! invention produ~e~ ~ h~XolY~ that 1~ ~n~tu~lly ll~h~ in ~olor. Thl~ urpri~ing in ~ilaw o~ th~ dark oolo~ th~k ~e ~ypi~ally a~u~ed ~y other hydrolyti:; m~3thod~ and th~a d~aolori~ation t~aatment is typiaally ~ ded th~re~or. I~ i~ b~liev~ ~ha~ ~h~
30 ~ombination of th~ pho3phoric a~id: t~ea~m~nt, the con~e~trat~o~i; o:e lngre~ient6; ana~ re~ge~n~, and ~h~
. ~ n~u*rallza~ion~ proYide ~hl~ ~urpr~aing prope~ty. This 1 0, ~ 7. ~ O ~: O ~ P~ ; X E NY-OM &. K: F N YO~ ~J~ }' 1 3 prop~rty perml~ the oombin~tion Or ~he ~lavorlng agant and :eObt~ U:e~ wi~nout cre~lng dl~o~l~xation or ot~3r und~1 rable vl~u~l ch~aat~ri~tic~ wlthln th~ r~Gultln~
pxodu~t . It ~ignif la~ ly imX; ~cove~ ~he yi~ld o~ the 5 1avorin~ nt arl~ okvi~ th~ ne~ æ~r d~ool4rlæatlon tre~t~n~.

F~r ~mbodim~n~ Oæ th~ lnvent:L~n in which th~
neutralizatior~ atepe pro~c~ a ~lavox enhsn~er s~c:h f~8 10 ~o~lum ohlorid~, ~h~rç~ th~ addl~ al ~dvar~age or lt~ ln-~;itu ~orma~4n. q~hi~ pr~ rr~d ~odlm~n~ mimla~
~lavor proplartie~ o~ :Eini~he~ ~lavor~ der~ved ~rom the hydroc:hloria elc:id cat~l3,7&~d hydroly~i~ o~ ~?rat~ins ~ollow~d ~y nRutrali7a~ion with ~odlum hydroxid~3, 15 carbon~t~, or ~ia~bonate. Fla~or ~nhancY~r~ ~uch a~
~adlum ~lorid~ are almost alw~y~ pre~ent in ~gnl~icant aorlaen~rat~on~ ln ~uah hydrochloric a~îd ~rlve~
hydrolyYat~3 ~lavor~d ~ro~uat~

20 A~ obta~ne~ dirq~atly ~rom th~ ~r~ tion m~dium, th3 :eldvorln~ agl3nt i~ read~ ~or u~a a~ a llgul~ 301ution.
~t aan al~o ~e ~ri~d by aonven~ional m~aans ~uch a~ ~ho~e m~ntion~d abov~ tQ produco tha ~olid ~ormulation thereo~
~h~ ~lavor~ g agent ~Qcording to the inv~ntion can be ~ombined wi~h ouch ~oodstuf~ a~ c~ann~d ~una, prep~red m~at~ uo~ au~age, ~xarlk~urter, bologna, cook~
h~m~, prep~red turkey, ~i~h ~n~l sh~ h prsdus~
30 50Up~ aua~l3, and ~he: lilC~. Following th~ ~te~p~ Por aomX~ination outlined a~4v~, ~h~ v~lng ag~nt c~an be l~itlmataly mixed wi~h ~n~ o~ th~3~e ~oedstuf~3. ~h~
.

1 0. Z 7. E3 S3 O 3: O 13 P~ CENYON ~ Kli~YON NY' P 1 4 63~

~lavo~in~ agent iB ~t~ble, ha3 ~ long te~ 3~ e on th~ o~d~r o~ y~ars~, an~ do~ no~ raCI~ und~r vacuum or 1nea~ tr~ n~ o~ ~co~u~o. Con~clguen~ly, it 1~ an appropri~e in~redi0nt ~or c:ook~3d and. canned ~oodstuf~

The ~ollowln5~ ~xAmpl~6 ~u~l:hl3r illu~trate khe lrlv~nti~n.
Th~y ar~ no~, however, in~and~l a6 ~ ati4n~ o~ th~
~col?e Or the i n~renti~n, which i~ ~ully outlin~d abov~.

33xan~pl~3 1 Pho~ o Acid-Hydrol~zed sOy ~lavorinq Agent In~o a r~a~tion ve~l were aâded 58.~ ound~ of 15 phos~horia A~id, 1~ . ~ pound~ ~ water And 39 . ~ pound~ o~
~y ~lou~. ~he in~r~ nt~ were hea~d to 270F. ~t 60 p8i ~O~ 4 hour~ . Durinq this time the r~action mixture w~s 3~1rr~ oon~inuou~ly.

20 ~hor~a~ter, the r~a~ion mlx~ur~ W~3 neu~rallz~d ~o p~
5.5 with calcium hydroxid~a. Upon n~3u~ral1æa~10n, ~ n~iaant pre~ipitate wa~ produced whi~h was ~iltered to yi~ld a ol~ar, li~ht~colored ~olu~ion~ ~h~ solids aon~qnt in ~he reaa~ion m~dlum (~) af~e~ ~ooking, (b) a5 ~ter pH ~djustmant, and ~o~ r ~ rA~ion were ~e~peotively 5~5~, 41~ and 12~.

Exampl~

Ph~3PhorlG Aqid~Hydroly~ed Soy-Corn Gluten Flavorin~
.

A~ent II

1 U. Z 7. ~ :~ O ~ 0 !~ P~ ~CKEwyoN ~ ~YON NY ~ 1 6 2~630 --13 ~
To ~-h~ r63~,ction ve ~el we~e aA~e~ ~.4 pound~ Or ~ho~;phoric: aai~, 19.~ ~ound~ o~ w~t~r, 2~.9 o~ soy ~lo~lr~ 7 pounda ~ 4Xn gluten ~not ~ th~n ~%
prot~n). ~he ingradl~nt~ w~r~ h~aated to 30~F ~t 50 5 1:~ 6~ p~i ~or 1~ houre. ~h~r~ter, 29 pound~ o~ h~
r~2l0tie:~n mixtur~ wa~ nsut~ali~d $o pH 5 . 84 Wi~h 7 . 6 pcund~ o~ ~odium c:zrbonate and ~ilte~d~ T~ mixtur~
wa~ tr~a~d with aal~ium chlorid~ and t~ pH re~d~usted ~o pH 5.5 wl~h ~odium hy~oxide. Followin~ ~iltration, lo th~ XO~ulting li~uid ~ixturs o~ hydrolyzed proteln wa~
~rl~d ~o yi~ald a prod~a~ whi~h had A light, ple~s~nt:
ta~t~ in ~olu~ion.

Exampl~ 3 1~ .
d ~ov-Corn ~luten ~la~orl~ct - 20 Alt~rnat~v~ly, a~t~ar th~ 16 hour treatm~nt wl~h pho~p~oric ac:id ~3 in`Ex~mple a), 2~ pound~ O:e th~a ~eaction mi~tur~a wa~ tx~t~ad with 10 pou~l~ o~ cal~::ium }~ydroxid~ to x~3~ult in a p~ o~ ~ . 8 6 . Thi~ tre~tm~nt r~3ulted in A exoth~armic reaation without the ~oxmation 25 o~ ex¢e~ oam. Th~a mixtux~ WA~ ~ilt~red and sodium ahlorid~ wa~ a~e~ ~o t~L~t~ an~ th~ r~ul~ing pro~uat ., ~ wao ~ray-dr1e~. ;

Exampl~ 4 ~ :
3 ~

1 O, ~ 7, ~ o ~: 0 ~3 P~ cEN~oN ~ ~CENYON NY P 1 13 `20~630 ~yent I V

P~ ern~ti~rely, a~t~ar the 1~ hou~ ~r~tm~:nt with phol3phoric acid ~as i~ :Exampl~ 2 ), a500 ~le . o~ 50~6 5 ~od~u~Q hydrs:xid~3 w~ ry a~r~fully add~d to a5 pound~
of the reatic~n mixtu~e. q!hl~ pxoc:~dure cau~ad a viol~nt exo~he~cmic ~eac~ion and ~h~ mlx~ur~ was k~pt a~ol. After the p~ ~t~bili~ed a'c 5.75, th~ mlxture wa x~d. aooo gram~ o~ thl~ ~4~ E3olid~ ~iltra~e wa~
10 'creat~3d wi~h ~aQ ~r~m~ o~ 08101um ~lorld~ r~ultin~ in ~he ~orma~lon o~ aalalum pho~pha~3 pr~cipi~te. Th~ pH
was ~urth~r adjuF~t~ to 6.8 and ~h~ prod.uc~ wa~ ~iltsred an~ ~pray-dried.
.; .
:;: 15 Ex~mple 5 F'l ~v~r~

rC ~ oun~l miXt.ure 0~ 45 w~ight p~r~nt ba~f ~c~r~s, 35 0 W~i~h~ p~r~ent pork 3cr~p3, 5 wei0~ht ~ ent swollen ~: aerlaal, ~n~ S w~alght p~xc~nt o~ ~ mixture l3~1ble organic ~aidr F~pia~/a3~ tum~ria may }:e addad al~out 10 ~reigh~
`~: pe~aen~ o~ a liquld ~olu~ion ac~n~aining ~bout 5 wl3ight p~c~nt c~ t~ ,avo~ing e.~ent c~r Example ~0 T~e a5 mixtur~ may ~be p~c~ced into na~u~al ca~i~g and aook~d at bout 300 ~ F undqa~ F~re~urize~l ~team ~o~ition~ a~out 30 to ~0 minute~ to provid~ ~olo~na ~aus~ge.

,~ :
: :
:~ : .
;

.

Claims (8)

1. A method for contolling the soluble inorgantic salt content and osmolality of a flavoring agent, comprising:
treating a vegetable or animal substance with aqueous phosphoric acid under heated conditions to produce a hydrolyzed intermediate mixture, neutralizing the phosphoric acid present in the intermediate mixture with an alkaline earth base thereby proucing a flavoring agent that is substantially free of chlorohydrin derivatives of glycerol.

2. A method according to claim 1,wherein the vegetable or animal substance is a vegetable or animaal protein with or without carbohydrate content.

3. A method according to claim 3, which further comprises combining the phosphate-depleted inorganic phosphate from the intermediate mixture after completing the neutralization step.

4. A method according to claim 3, which further comprises combinging the phosphate-depleted intermediate mixture with a flavor enhancer to produce the flavoring agent.

5. A method according to claim 1 or 2, wherin the concentratin of aqueous phosphoric acid is from about 10% to about 90%, and the weight ratio of aqueous phosphoric acid to vegetable or animal substance is from about 20:1 to about 1:20.

6. A method for preparing a flavoring agent comprising treating a vegetable or animal substance with aqueous phoric acid under heated conditions to produce a hydrolyzed intermediate mixture, neutralizing the phosphoric acid present in the intermediate mixture with an alkaline base, and treating the mixture with an alkaline earth chloride to form an alkaline earth metal phosphate salt and an alkaline choride, wherein the alkaline chloride enhances the flavor of the flavoring agent.

7. A method according to claim 6, wherein the alkaline base is a sodium base, the alkaline earth chloride is a calcium or magnesium chloride and the alkaline chloride is sodium chloride which is present at a concentration that enhances the flavor of the flavoring agent.

8. A flavoring agent produced according to the method of claim 1.

10. A flavororing agent according to claim 9, wherin the components contained in the flavoring agent are all compounds that occur naturally in biological systems.
11. A flavoring agent according to claim 9, wherein the substance also contains carbohydrate.

12. A flavoring agent according to claim 8 which further comprises a natural flavor enhancer in combination with the hydrolyzed vegetable or animal substance.
13. A flavoring agent according to claim 12, Wherin the flavor enhancer is sodium chloride that is produced during the preparation of the agent.
14. A flavoring agent according to claim 13, having a flavor that substantially mimos that the flavor of a hydrolyzed protein flavor produced by hydrochloric acid treatment.

15. A flavoring agent according to claim 8, which is substantially free of inorganic phosphates.

16. A flavoring agent according to claim 8, which contains a substantial quantity of inorganic phosphates.

17. A flavoring agent according to claim 8, which mimics the taste of hydrochloric acid hydrolyzed vegetables or animal substance.
18. A flavoring agent according to claim8, which is in solid form.

~3. A ~ or~ g ag~nt e~loording to c:laim 12, wh~roin th~ ~lavor ~nhancor iB ~odium ohlorid~ ~helt io proâu~d d.uring the prepar~ion o~ th~ g~3nt .

lq. A ~lavoxlng ~gon~ ac~o~ing to ~laim 13, h2~ving a ~lavor that ~ublatanti~lly mimias th~ ~lavor cl~ a hydxQlyz~ protein ~la~or produced by ~ydroc;hlorio acid tre~a~mon~.

15 . A ~l~vv~ing agent ~aording to alaim 8, whi~h i8 ~ubs~t;~n~ially frG~ o~ inor~ania pho~h~te~.

16. A ~lavoring ag~nt a~c~or~in~ ~o claim ~, whl~h con~ains a ~u~tan~lal~ n~ity o~ oryanic pho~phat~

17 . A ~lavorlng a~ent aacording to l~lm 8, whlch ~lm~o~ ~he~ ~a~te o~ hydroohloria:aald hydrolyæe~
v~g~ ble or anl~al ~u~e,tan~.
18 . ~ vorln~ agent ~o~xdln~ ~o c:lai~n a, ~hiah ~ ~ in olid ~o~m. : :

19. A flavoring agent according to claim 8, which is in liquid form.

20. A combination flavoring agent which comprises a mixture of the flavoring agent according to claim 8 and ancillary ingredients selected from one or more of the group consisting of salt, sugars, spices, emulsifiers, extenders, water, oil, monosodium glutamate, amino acids, nucleotides, yeast autolysates and hydrolysates, nucleosides, gums, cream of tartar, vinegar, and acetic acid.

21. A modified flavoring agent comprising the reaction product produced by heating the combination flavoring agent of claim 20 at a temperature of no more than about 200 C.
22. A flavoring agent produced according to the method of claim 6.
23. A flavoring agent according to claim 20, 21 or 22 which mimics the taste of a hydrochloric acid hydrolyzed vegetable or animal protein substances.

24. A method for flavoring a foodstuff comprising combining the foodstuff and a flavoring agent of claim 8.
25. A method according to claim 24, wherein the foodstuff is a prepared meat product, prepared fish product, a soup or sauce.

26. A foodstuff flavored with flavoring agent of claim 8, 20 or 22.
27. A method of producing a flavoring agent from a fat-containing animal or vegetable substance, whrerein said agent is substantially free of chlorohydrin derivatives of glycerol, comprising treating said substance with phosphoric acid.
28. A flavoring agent produced according to the method of claim 27.