Flavoured bouillon base

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A - Human Necessities

23

L

99/49

A23L 1/227 (2006.01)

Patent

CA 1080699

Title: FLAVOURED BOUILLON BASE Inventors: Hermann Poiger Lienhard Bodo Huster Abstract of the disclosure 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, es- pecially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value in the range from 7 to 8.5, separating solid fractions from the treated autolysate by heating so that only a solution is left, treating the resi- dual solution obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 75 % to 85 % by weight, mixing the concentrate ob- tained with at least one vegetable protein hydrolysate, a monosaccharide and a substance containing sulphur in sul- phide form, and heating the mixture for 0.5 to 5 minutes to a temperature in the range from 100°C to 200°C to obtain a reaction product. - 1 -

259840

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