TH2832B - Process for preparing mixtures for flavoring - Google Patents

Abstract

Process for producing flavoring compounds It consists of a mixture which is prepared from a) fermented vegetable juice from 10 to 80% by weight with hydrolyzed protein from 20 to 90% by weight of the mixture. Pleasant sour taste and is characterized by the aroma of meat and vegetables.

Claims (9)

1. The process for producing flavoring mixtures, its characteristic is that it consists of a mixture prepared from (a) vegetable juice fermented with lactic acid from 10 to 80% wt, with hydrolyzed protein. From 20 to 90% by weight compared Or (b) fermented vegetables with dehydrated lactic acid from 2 to 80% wt, with hydrolyzed protein from 20 to 98% wt by weight of mixture. , When mixing (a) or (b) with the fermented vegetables produces a pleasant sour taste and flavor of the meat and vegetables in the mixture. 2. Production process for flavoring mixtures in type a) in accordance with claim 1, which has the specific characteristics as follows: Contains mixtures with Fermented vegetable juices from 20 to 70% wt, with powder or paste (paste) of protein chemically hydrolyzed from 30 to 80% wt by weight of mixture. 3. Process for the production of flavoring mixtures in type a) according to claim 1, which are characterized by fermented vegetable juices and proteins that are chemically hydrolyzed and dried by spray-drying method. powder 4. Manufacturing process for flavoring mixtures in type a) according to claim 1, which has the characteristics as follows: Contains water mixtures The vegetables are fermented with the liquid resulting from the reaction obtained from glucose. It is heated with water and protein chemically hydrolyzed with soy protein which is hydrated. Chemically, in amounts from 25 to 75% by weight compared to all chemically hydrolyzed proteins. 5. Process for producing mixtures for flavoring according to Clause 4, which has unique characteristics as follows: The mixture contained 20 to 50% wt. Wt. 50 to 80% wt. Wt. Of the mixture. 6. Production process for flavoring mixtures in type a) according to claim 1, which has the characteristics as follows: Contains a powdered mixture of fermented vegetables which has been dried. With hydrolyzed protein powder Or powder of meat flavoring substances It is produced from hydrolyzed protein. The protein is hydrolyzed either chemically or by enzymes. 7. The process for producing flavoring mixtures according to claim 6 has specific characteristics, namely fermented vegetables and hydrolyzed proteins. To dry in vacuum 8.The process for producing flavoring mixtures according to Clause 6 or Clause 7 has specific characteristics as follows: Fermented vegetables and hydrolyzed proteins And then dried separately and then mixed together to make a mixture which contains vegetables Fermented, dried from 5 to 65% by weight and hydrolyzed protein from 35 to 95% by weight by weight. Of that mixture 9. The process for producing flavoring mixtures pursuant to Clause 6 or No. 7 is characterized by fermented vegetables and hydrolyzed proteins. The solids were then dried together until a solid mixture containing 5 to 65% dry fermented vegetables by weight and 35 to 95% hydrolyzed protein by wt. Holds 9 rights, 2 pages, picture)