PROCESS FOR PREPARING A SEASONING

Vegetable proteins are hydrolysed with concentrated hydrochloric acid, the hydrolysate is neutralised, separated from the first crop of insoluble matter and left standing and the second crop of insoluble matter is separated from it. After separation of the aforementioned first and second crops of in...

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Bibliographische Detailangaben
Hauptverfasser:	HIRSBRUNNER, PIERRE, WEYMUTH, HANS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Vegetable proteins are hydrolysed with concentrated hydrochloric acid, the hydrolysate is neutralised, separated from the first crop of insoluble matter and left standing and the second crop of insoluble matter is separated from it. After separation of the aforementioned first and second crops of insoluble matter, the hydrolysate is subjected to a counter-current liquid/liquid extraction with a solvent chosen from the group consisting of ethyl acetate, 1-butanol, 2-butanol, isobutanol and methyl ethyl ketone so as to remove the MCP and DCP from it, and then to a steam distillation in order to remove the residual solvent from it.