Agent for providing meaty flavor in foods
AssigneeStauffer Chemical Company
InventorConstance R. Corbett nee Rolison
Life of this patent
Estimating the term…
Abstract
The present invention relates to an improved flavor agent for providing meaty flavor and increased flavor intensity to foods such as gravies, sauces, soups, cheese spreads, dairy based snack spreads or dip and seasoning mixes. The product comprises 50-85% hydrolyzed vegetable protein, 10-25% yeast autolysate and 5-25% on a dry solids basis of soluble modified whey solids selected from the group of delactosed whey solids, the second fraction obtained by passing a liquid mixture of cheese whey slides through a bed of molecular sieve resin, and the permeate and the delactosed permeate resulting from the ultrafiltration of whey, all percents being by weight.
Claims18
A food flavoring agent consisting essentially of from about 50% to about 85% by weight hydrolyzed vegetable protein, from about 10% to about 25% by weight yeast autolysate and from about 5% to about 25% by weight on a dry solids basis of soluble modified whey solids selected from the group consisting of delactosed whey solids, the second fraction obtained by passing a liquid mixture of cheese whey solids through a bed of molecular sieve resin, and the permeate and the delactosed permeate resulting from the ultrafiltration of whey, said second fraction having the following composition:
- ______________________________________ Lactose, % 40-50 Minerals, % 20-35 Protein, (N .times. 6.38), 15-20 Lactic Acid, % 7-10 Citric Acid, % 3-6 Fat, % less than 1 Moisture, % less than 5 pH 6.6-7.2, ______________________________________
- and said permeate having the following composition:
- ______________________________________ Lactose, % 80-83 Minerals, % 10-12 Protein, (N .times. 6.38), 4-6, ______________________________________
- said delactosed permeate having the following composition:
- ______________________________________ Lactose, % 42-45 Minerals, % 30-35 Protein, (N .times. 6.38), 9-11. ______________________________________
A method of providing a meaty flavor in a food consisting essentially of adding to said food in an effective amount to enhance the flavor of said food of a food flavoring agent consisting essentially of from about 50% to about 85% by weight hydrolyzed vegetable protein, from about 10% to about 25% by weight yeast autolysate and from about 5% to about 25% by weight on a dry solids basis of soluble modified whey solids selected from the group consisting of delactosed whey solids, the second fraction obtained by passing a liquid mixture of cheese whey solids through a bed of molecular sieve resin, and the permeate and the delactosed permeate resulting from the ultrafiltration of whey, said second fraction having the following composition:
- ______________________________________ Lactose, % 40-50 Minerals, % 20-35 Protein, (N .times. 6.38), 15-20 Lactic Acid, % 7-10 Citric Acid, % 3-6 Fat, % less than 1 Moisture, % less than 5 pH 6.6-7.2, ______________________________________
- and said permeate having the following composition:
- ______________________________________ Lactose, % 80-83 Minerals, % 10-12 Protein (N .times. 6.38), 4-6, and ______________________________________
- said delactosed permeate having the following composition:
- ______________________________________ Lactose, % 42-45 Minerals, % 30-35 Protein, (N .times. 6.38), 9-11. ______________________________________
A food flavoring agent consisting essentially of from about 71% to about 83% by weight hydrolyzed vegetable protein, from about 12 to about 14% by weight of the autohydrolysis product of the primary yeast Saccharomyces cerevisiae;
- and from about 5% to about 15% by weight on a dry solids basis of soluble modified whey solids selected from the group consisting of delactosed whey solids, permeate and delactosed permeate resulting from the ultrafiltration of whey, and the dried second fraction obtained by passing a liquid mixture of clarified delactosed whey solids through a bed of molecular sieve resin, said second fraction having the following composition:
- ______________________________________ Lactose, % 40-50 Minerals, % 20-35 Protein, (N .times. 6.38), 15-20 Lactic Acid, % 7-10 Citric Acid, % 3-6 Fat, % less than 1 Moisture, % less than 5 pH 6.6-7.2, ______________________________________
- and said permeate having the following composition:
- ______________________________________ Lactose, % 80-83 Minerals, % 10-12 Protein, (N .times. 6.38), 4-6, ______________________________________
- said delactosed permeate having the following composition:
- ______________________________________ Lactose, % 42-45 Minerals, % 30-35 Protein, (N .times. 6.38), 9-11. ______________________________________
Dependencies are inferred from the claim text.