process for the production of a product with the object of accentuating the meat flavour

摘要

A beef-flavoured substance is obtained by heating a mixture of cysteine with a hexose or pentose monosaccharide in the presence of water until a beef-flavoured mixture is obtained, adding for each part by weight of the mixture 5-15 parts of vegetable protein hydrolysate and 0.5-1.5 parts of a 51-ribonucleotide, for example inosinic acid, guanylic acid or a physiologically acceptable salt thereof, and preferably heating for about 2 hours at at least 70 DEG C. The product may be homogenised. Prior to the final heating 5-15 parts of glutamic acid or a physiologically acceptable salt thereof may also be added. Other constituents which may be present are 0.05-0.5 parts of alanine and of glycine, 1-4 parts of sucrose, and 5-15 parts of edible fat.