Nestec S.a.

Jaak J Sihver

Sven Heyland

David Roschli

Karl Rolli

Eric Raetz

Bengt Bengtsson

Sunil Kochhar

Process for the production of a flavoring agent, in which a yeast lysate is mixed with moromi or a moromi fraction, and the mixture is allowed to react at 30.degree.-70.degree. C. in order to convert the AMP of the lysate to IMP.

Process for the production of a flavoring agent

An apparatus for mixing, plasticizing, reacting and extruding ingredients combines a mixing unit for mixing powder-form ingredients and liquid ingredients into a paste-like mixture, a kneading and heating unit for plasticizing the mixture, a heating tube for reacting the plasticized mixture, and an extrusion die opening into a chamber which is maintained under reduced pressure by a pump. Pressure for propelling the plasticized mixture may be provided by a positive pump or by closely spaced flights of a screw extruder positioned before the heating tube.

Apparatus for preparation of a flavoring agent

To prepare the flavorant by a Maillard reaction, a protein hydrolysate and at least one reducing sugar are mixed with water to form a paste-like mixture which then is kneaded and heated to a plasticize it. The plasticized mixture is propelled through an extrusion unit under a pressure of from 1 bar to 100 bar and heated at a temperature of from 80.degree. C. to 140.degree. C. for a time sufficient to effect the Maillard reaction. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling it for providing the flavorant.

Preparation of a seasoning

A flavoring agent is produced by subjecting a source of free amino acids, additives including at least one reducing sugar and water to a process which produces a Maillard reaction. A paste-like mixture is prepared from 70% to 95% by weight of the source of free amino acids, and from 1% to 25% of the additives including at least one reducing sugar and the water, wherein the mixture contains water in a total amount of from 5% to 12% by weight of the mixture. The mixture is then kneaded and heated to plasticize it. The plasticized mixture is propelled through an extrusion unit under pressure and heated for a time to react the mixture. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling the reacted product for providing the flavorant.

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Gutenswil, Switzerland

Jaak J Sihver