METHOD FOR PRODUCING DIETETIC FLAVOURING INGREDIENTS OF SALTY FLAVOUR EFFECT

Dielectric food flavourings tasting of salt are prepd. of prods. with high protein content. Such prods. are finely comminuted and hydrolysed using dil. hydrochloric acid (HCl : 1Aq) and diluted to contain 5-10 vol.% solids. - Hydrolysis takes place in a double walled, closed, agitated vessel at 60-1...

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Bibliographische Detailangaben
Hauptverfasser:	GABOR,MIKLOSNE,HU, FUELOEP,LASZLONE,HU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Dielectric food flavourings tasting of salt are prepd. of prods. with high protein content. Such prods. are finely comminuted and hydrolysed using dil. hydrochloric acid (HCl : 1Aq) and diluted to contain 5-10 vol.% solids. - Hydrolysis takes place in a double walled, closed, agitated vessel at 60-100 deg.C for 12-16 hrs. Prod. to HCl ratio:1:1. The pH of the hydrolysate is set to 5.4-5.8 with potassium or potassium - citrate salts. Finely the hydrolysate is mixed with 0.2-10 vol.% active carbon, heated to b.pt. filtered and concentrated.