Professional Documents
Culture Documents
[56]
References Cited
U.S. PATENT DOCUMENTS
3,822,056 7/1974 Hawes, Jr. et al. .............. 99/494 X
[57]
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f
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ABSTRACT
F 2/2
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Sheet 1 of 7
PROCESSING
COLLECTION,
STORAGE INVENTORY
MARKET ING
4,514,094
COLLECTION,
Sheet 2 of 7
STORACE, INVENTORY
MARKETING
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094
Sheet 4 of 7
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Sheet 6 of 7
4,514,094
FIG.7
246
Sheet 7 of 7
49514,094
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3
salt selected from monosodium fumarate, trisodium
citrate, monosodium lactate, calcium lactate, disodium
malate, disodium tartarate, sodium ascorbate and mono
10
25
30
4,514,094
(ix) margarine;
(x) salad dressings;
(xi) condiments;
(xii) seasonings and flavorings;
(xiii) meat and poultry (processed); and
(xxi) breading and stuffing;
of a composition of matter consisting essentially of:
(a) from about 0.25 up to about 0.80 mole percent
(herein and hereinafter to be understood as meaning a
percentage based on total moles of cations, anions, and
substantially nonionized organic acids) on a dry basis of
a lactic acid/lactate species mixture having the struc
tures:
4,514,094
OH
2'sCA
N
OH
2'sC/
N
OH
10
15
OH
OH
20
25
30
35
45
50
55
60
addition
65
4,514,094
the like. Furthermore, the foregoing composition causes
vegetarian meat compositions to have a rare meat
note thereby causing these vegetarian meat composi
tions to be more palatable and aesthetically pleasing.
We have also discovered that the use of the foregoing
compositions enhances the flavor of cheese snack foods
and brings out the natural cheese character of the
cheese snack foods while requiring a lesser quantity of
sodium chloride than that ordinarily required in such
10
2-Methyl butanethiol;
4-Mercapto-2-butanone;
3-Mercapto-4-pentanone;
1-Mercapto-2-propanone;
Benzaldehyde;
Furfural;
Furfuryl alcohol;
consumable article.
The term foodstuff as used herein includes both
50
55
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11
Ingredients
10
15
and
25
our invention.
Parts by Weight
85.94
3.96
4.90
2.00
NaCl
KCl
3.54
0.35
1.90
KHCO3
MgCO3
14.89
4, 13
Carbohydrate-free
vegetable
Water
KCl
0.61
Thiamine hydrochloride
MgCO3
0.05
CaFIPO4.2H2O
protein hydrolysate
2.48
0.72
2.09
or a mixture of:
72.38
Ingredients
KH2PO4
Parts by Weight
KH2PO4
0.2%.
12
40
Parts by Weight
0.9
30.9
0.9
67.30
apparatus used to carry out alternatively and/or in se- * incorporated by reference herein. Such a food base
which would be held in vessel 12 is produced according
13
4,514,094
14
15
4,514,094
50
55
120.
60
16
device 119 using conveyance device 118 into tank 135.
When the food comes through line 134 it is processed in
processing means 133 after it flows through line 132
using conveyance device 117 and flow control device
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17
and I may be further controlled using an electronic
program control mechanism as specifically illustrated in
FIG. 2, supra.
In an alternative embodiment of the apparatus useful
in conjunction with the process using the mixed season
ing of our invention, in FIG. 6, mixed seasoning from
18
1ng.
35
EXAMPLES I-VII
TABLE I
EXAMPLE
Ingredient
KH2PO4
Lactic Acid 22%
I
II
HII
IV
V
VI
VII
72.38 73.12 72.42 75.62
Ca?IPO4.2H2O
NaCl
KC)
Monosodium
Glutamate.H2O
0.08
10.90
0.05
0.90 0.61
5.24 3.54 3.58
0.52 : 0.35
1.96
NaHCO3
2.90
22.02
KHCO3
14.89
K2CO3
54.35
MgCO3
4.13
K2HPO4
66.50 - 79.24
Calcium
Chloride
4.13
0.72
EXAMPLES VIII-XVI
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19
used in examples following the instant examples VIII
20
cooked liver in the form of gravies causing the well
XVI.
Ingredient
KH2PO4
VIII IX
90.98 85.94
X
89.16
EXAMPLE
XI
XII XIII
94.06 86.61 92.18
2.62 2.48
2.57
4.24
3.91
Ca??PO4.2H2O
0.77
0.75
0.99
0.91
CaCl2
KCl
MgCO3
--
0.72
-
0.44
5.19
0.43
3.96
4.90
XIV
95.90
4.16 2.77
0.97
0.71
5.75
0.69
5.08
200 2.00
0.87
0.46
2.82 2.00
XV XVI
79.24 93.84
2.29 2.71
0.72
0.85
15.60 0.45
2.15 2.15
The foregoing examples, shown in mole percents of anions, cations and substantially nonionic acids (e.g.,
lactic acid) are set forth in terms of such ions and free acids in Table III below.
TABLE III
Ingredient
K+
H2PO4HPO4=
Ca++
C1Mg++
CO3=
Lactic acid
Glutamate ion
VIII
IX
45.3%
45.0%
EXAMPLE
XI
XII
XIII
49.3%
43.2%
49.3%
47.9%
XIV
XV
XVI
49.0%
48.6%
49.2%
35.7%
49.0%
47.8%
3.84%
3.84%
4.11%
4.11%
0.65% 0.668%
0.942% 0.696%
0.515%
1.49%
0.650%
0.458%
0.735%
Table IV below sets forth the mole ratio of metal cation (e.g., potassium ion, calcium ion and magnesium ion) to total
moles of anion, cation and free acid, e.g., lactic acid.
TABLE IV
Ingredient
Mole ratio of
metal cation:
anion + cation
--- free acids
VIII
IX
0.498
0.499
0.498
EXAMPLE
XI
XII XIII
0.497
O.497
0.496
XIV
XV
XVI
40
EXAMPLE XVIII
EXAMPLE XVII
Carbohydrate-free vegetable
protein hydrolysate
Thiamine hydrochloride
Water
Parts by Weight
Ingredients
Parts by Weight
0.9
Cornstarch
10.50
30.9
50
0.9
67.30
55
60
he Product of
Example VIII with
Caramei color
3.00
0.30
Garlic powder
White pepper
0.05
0.05
Sodium Chloride
1.90
Monosodium glutamate
0.20
EXAMPLE XIX
65
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fide increases the beef-liver character and imparts a
pleasant nutty note. The mixed seasonings cause the
22
EXAMPLE XXII
beef broth.
Ingredients
EXAMPLE XX
Parts by Weight
L-Cysteine hydrochloride
Carbohydrate-free
vegetable
rotein hydrolysate
Ingredient
Parts by Weight
Ground beef
Beef Suet
200.0
120.0
200.0
Potato flour
100.0
140.0
20.0
10.0
Oil of cumin
Oil of mustard
1.6
3.3
Oil of celery
3.3
Oil of ginger
5.2
Oil of cloves
14.3
Oil of coriander
17.6
22.0
43.0
373.0
500.0
20
25
disulfide
5.0
95.0
7.8
Water
67.30
Parts by Weight
Cornstarch
10.50
EXAMPLE XXIII
Parts by Weight
n-Propyl (2-methyl-3-furyl)
0.9
flavor.
30.9
Thiamine hydrochloride
of Example I-XVI
15
0.9
separtely
3.00
Caramel color
0.30
Garlic powder
White pepper
0.05
0.05
Salt
1.92
Monosodium glutamate
0.20
EXAMPLE XXIV(A)
CHEESE FLAVOR
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tained at 92 F. for 5 days during which the organisms
therein proliferated.
EXAMPLE XXIV(B)
PRODUCTION OF THE CHEESE FLAVOR
EXAMPLE XXV
10
15
Parts by Weight
3.0
4.0
8.0
Monosodium glutamate
24
acid whey powder, 15 percent butter fat, 0.5 percent
Atmos 150, 4 percent of each of the mixed seasonings of
Examples I-XVI, 5 percent disodium phosphate and 0.5
percent USDA Yellow No. 5. This product after being
thoroughly mixed was cut into wedges and produced an
excellent natural like cheddar cheese flavor product.
20
6.0
Dextrose
3.0
Onion powder
0.7
0.5
Turmeric
0.118
Parsley
Sage
0.04
0.01
Noodles
32.0
25
ExAMPLE XXVI
30
arachidonic acid.
taste feel.
EXAMPLE XXIV(C)
On a dry basis was mixed 50 percent solids of Exam
ples XXIV(B) 31.3 percent acid whey powder, 4 per
cent mixed seasonings (individually of each of the Ex
amples I-XVI 5 percent disodium phosphate (a dispers
ing agent), 0.5 percent USDA Yellow No. 5, the re
mainder being dry milk solids. After thorough mixing a
portion thereof was dispersed with vigorous stirring in
water and spray dried to form a cheese flavored pow
der. The cheese powder was a fine textured powder
having a very distinctive and medium degree of im
35
40
45.17
0.19
0.5
Thiamine HCl
1. 14
Nucleotides*
0.75
he Mixed seasonings of
45
A.
37.92
Example IV
Water
parts
1.5
-
0.35
0.42
60.00
52.00
EXAMPLE XXIV(D)
A second portion of the product of Example 50
XXIV(C) was mixed with an equal portion of weight of
milk solids and produced a cheddar cheese spread of
EXAMPLE XXIV(E)
A third portion of the product of Example XXIV(C)
was mixed with an equal portion of vegetable fats and
produced a mild cheddar cheese dip.
EXAMPLE XXIV(F)
Equal portions of the product of Example XXIV(C)
and whey solids were mixed to produce a medium to
mild cheese flavored powder for sprinkling on salads
EXAMPLE XXVII
55
60
EXAMPLE XXIV(G)
On a dry weight basis, there was mixed 50 percent of
the fermented solids of Example XXIV(B), 25 percent
65
Bologna Sausage
Beef and pork were separately treated and left to
stand for 2 days to be impregnated with each of the
mixed seasonings of Examples I-XVI, and potassium
nitrate added thereto. Then, they were removed and
ground by separate meat choppers. Lean meat from
each ground meat was put together and treated by a
cutter. To the mixed meat being cut, 5'-guanylic acid
was added in the form of the calcium salt in one sample
lot and the disodium salt in the other sample lot, in an
amount corresponding, as 5'-guanylic acid, to 70 mgs.
percent based on the total weight of the meat used.
Then, the resultant meat paste, after addition thereto of
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25
26
-continued
Ingredient
10
15
4.0 grams
entS:
Ingredients
Grams
Potato starch
15.0
Onion powder
Monosodium glutamate
Beef tallow
Flour
Caramel
2.5
3.0
20.0
15.0
1.6
Pepper
0.02
Bayleaves
0.02
Protein hydrolysate
Beef extract powder
Tomato powder
-
30
35
8.0
4.0
2.0
1.0
72.16
45
50
Soybean Oil
Popcorn
65
55 cc.'s
80.0 grams
OH
60
3.6 grams
OH
55
*
/~~
27
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NH2
55
60
65