Title of Invention	A PROCESS FOR PREPARAING A DRY FLAVOURING AGENT
Abstract	1 A process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste.

Title of Invention

A PROCESS FOR PREPARAING A DRY FLAVOURING AGENT

Abstract

1 A process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste.

Full Text	The present invention relates to a process for drying a flavouring agent paste obtained by thermal reaction of a pasty mixture comprising at least one free amino acid source and at least one reducing sugar. In such pastes, the flavours are bound to flavour carriers, in general natural or synthetic polysaccharides such as native starches, dextrins or vegetable fibres. The paste is then dried and the final dry cake is ground. Patent EP 0,030,327 describes a process for the preparation of a flavouring agent whose flavour carrier is maltodextrin. It is added at cold temperature after reaction of the paste and the whole drying operation is carried out under reduced pressure. During such drying, some flavouring agent pastes can behave in a disadvantageous manner. Some flavouring agent pastes, under the effect of being placed under vacuum, have in particular a tendency to squirt and/or to swell. Such an expansion can occur under the effect of gases which cannot escape from the paste which has become highly viscous under the drying conditions. Such an expansion highly limits the drying capacity of the oven since it is necessary to provide for spreading on the plates which takes into account the final volume of the cake. For some pastes, the spreading is only 5 kg of paste per m2 of plate. The present invention proposes to overcome these disadvantages. To this effect, in the process according to the present invention, a starch having a high gelatinization temperature is added to the paste as flavour carrier before it is dried. To dry it, it is preferably heated at 85-95°C for 20 minutes to 2 hours at atmospheric pressure, and the heating is continued at 70-95°C for 3 to 6 hours under reduced pressure. It was observed, surprisingly, that this process indeed made it possible to overcome the disadvantages of known processes without in any way The present invention relates to a process for preparing a dry flavouring agent paste obtained by thermal reaction of a pasty mixture comprising at least one free amino acid source and at least one reducing sugar. In such pastes, the flavours are bound to flavour carriers, in general natural or synthetic polysaccharides such as native starches, dextrins or vegetable fibres. The paste is then dried and the final dry cake is ground. Patent EP 0,030,327 describes a process for the preparation of a flavouring agent whose flavour carrier is maltodextrin. It is added at cold temperature after reaction of the paste and the whole drying operation is carried out under reduced pressure. During such drying, some flavouring agent pastes can behave in a disadvantageous manner. Some fiavouring agent pastes, under the effect of being placed under vacuum, have in particular a tendency to squirt and/or to swell. Such an expansion can occur under the effect of gases which cannot escape from the paste which has become highly viscous under the drying conditions. Such an expansion highly limits the drying capacity of the oven since it is necessary to provide for spreading on the plates which takes into account the final volume of the cake. For some pastes, the spreading is only 5 kg of paste per n of plate. The present invention proposes to overcome these disadvantages. Accordingly the present invention provides a process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as hereirv described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a tenperature of 85-95°C for 20 oinutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste. It was observed, surprisingly, that this process indeed made it possible to overcome the disadvantages of known processes without in any way WE CLAIM : 1 A process for preparing a dry flavouring agent paste comprising the steps of nixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste. 2. The process according to claim 1, wherein the pasty mixture is heated for 1 minute to 8 hours at 80-150°C, the paste obtained is cooled to 60-70°C before adding to it 3 to 30% by Height of starch having a high gelatinization temperature. 3. The process according to claim 1 or 2, wherein the starch having a high gelatinization temperature is tapioca, maize or potato starch. 4. The process according to one of claims 1 to 3, wherein the heating is continued under reduced pressure in several stages, at generally decreasing absolute pressure values and at generally decreasing temperatures. The present invention proposes to overcome these disadvantages. Accordingly the present invention provides a process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein-described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste. It was observed, surprisingly, that this process indeed made it possible to overcome the disadvantages of known processes without in any way WE CLAIM : 1 A process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste. 2. The process according to claim 1, wherein the pasty mixture is heated for 1 minute to 6 hours at 8Q-150°C, the paste obtained is cooled to 60-7Q°C before adding to it 3 to 30% by weight of starch having a high geiatinization temperature. 3. The process according to claim 1 or 2, wherein the starch having a high geiatinization temperature is tapioca, maize or potato starch. 4. The process according to one of claims 1 to 3, wherein the heating is continued under reduced pressure in several stages, at generally decreasing absolute pressure values and at generally decreasing temperatures. ft The pmness according to claim 4, wherein the heating is continued under reduced pressure in a first stage of 1 to 3 hours at 85-90nC, a second stage of 1-3 hours at 75-90nC at 15-30 mbar and a third stage of 20-90 minutes at 70 to 80°C at 2 to 15 mbar. 6 The process according to one of claims 1 to 5, wherein the free amino acid source is a vegetable or animal protein hydrolysate or a yeast extract and the reducing sugar is a monosaccharide 7 The process according to one of claims 1 to 6, wherein the pasty mixture has a water content of 20 to 40% and the dried paste has a residual water content of 2-4%. 8. A process for preparing a dry flavouring agent paste, substantially as hereinabove described and exemplified.

Full Text

The present invention relates to a process for drying a flavouring agent paste obtained by thermal reaction of a pasty mixture comprising at least one free amino acid source and at least one reducing sugar.
In such pastes, the flavours are bound to flavour carriers, in general natural or synthetic polysaccharides such as native starches, dextrins or vegetable fibres. The paste is then dried and the final dry cake is ground.
Patent EP 0,030,327 describes a process for the preparation of a flavouring agent whose flavour carrier is maltodextrin. It is added at cold temperature after reaction of the paste and the whole drying operation is carried out under reduced pressure. During such drying, some flavouring agent pastes can behave in a disadvantageous manner. Some flavouring agent pastes, under the effect of being placed under vacuum, have in particular a tendency to squirt and/or to swell.
Such an expansion can occur under the effect of gases which cannot escape from the paste which has become highly viscous under the drying conditions. Such an expansion highly limits the drying capacity of the oven since it is necessary to provide for spreading on the plates which takes into account the final volume of the cake. For some pastes, the spreading is only 5 kg of paste per m2 of plate.
The present invention proposes to overcome these disadvantages.
To this effect, in the process according to the present invention, a starch having a high gelatinization temperature is added to the paste as flavour carrier before it is dried. To dry it, it is preferably heated at 85-95°C for 20 minutes to 2 hours at atmospheric pressure, and the heating is continued at 70-95°C for 3 to 6 hours under reduced pressure.
It was observed, surprisingly, that this process indeed made it possible to overcome the disadvantages of known processes without in any way

The present invention relates to a process for preparing a dry flavouring agent paste obtained by thermal reaction of a pasty mixture comprising at least one free amino acid source and at least one reducing sugar.
In such pastes, the flavours are bound to flavour carriers, in general natural or synthetic polysaccharides such as native starches, dextrins or vegetable fibres. The paste is then dried and the final dry cake is ground.
Patent EP 0,030,327 describes a process for the preparation of a flavouring agent whose flavour carrier is maltodextrin. It is added at cold temperature after reaction of the paste and the whole drying operation is carried out under reduced pressure. During such drying, some flavouring agent pastes can behave in a disadvantageous manner. Some fiavouring agent pastes, under the effect of being placed under vacuum, have in particular a tendency to squirt and/or to swell.
Such an expansion can occur under the effect of gases which cannot escape from the paste which has become highly viscous under the drying conditions. Such an expansion highly limits the drying capacity of the oven since it is necessary to provide for spreading on the plates which takes into account the final volume of the cake. For some pastes, the spreading is only 5 kg of paste per n of plate.

The present invention proposes to overcome these disadvantages.
Accordingly the present invention provides a process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as hereirv described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a tenperature of 85-95°C for 20 oinutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste.
It was observed, surprisingly, that this process indeed made
it possible to overcome the disadvantages of known processes
without in any way

WE CLAIM :
1 A process for preparing a dry flavouring agent paste comprising the steps of nixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste.
2. The process according to claim 1, wherein the pasty mixture
is heated for 1 minute to 8 hours at 80-150°C, the paste obtained
is cooled to 60-70°C before adding to it 3 to 30% by Height of
starch having a high gelatinization temperature.
3. The process according to claim 1 or 2, wherein the starch having a high gelatinization temperature is tapioca, maize or potato starch.
4. The process according to one of claims 1 to 3, wherein the heating is continued under reduced pressure in several stages, at generally decreasing absolute pressure values and at generally decreasing temperatures.

The present invention proposes to overcome these disadvantages.
Accordingly the present invention provides a process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein-described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste.
It was observed, surprisingly, that this process indeed made
it possible to overcome the disadvantages of known processes
without in any way

WE CLAIM :
1 A process for preparing a dry flavouring agent paste comprising the steps of mixing atleast one free amino acid source, such as herein described, and atleast one reducing sugar, such as herein described, to form a pasty mixture; heating the pasty mixture to form a paste; adding a starch having a high gelatinization temperature to the paste as flavour carrier, heating the resulting paste to a temperature of 85-95°C for 20 minutes to 2 hours at atmospheric pressure and continuing the heating at 70-95°C for 3 to 6 hours under reduced pressure to obtain the dry flavouring agent paste.
2. The process according to claim 1, wherein the pasty mixture
is heated for 1 minute to 6 hours at 8Q-150°C, the paste obtained
is cooled to 60-7Q°C before adding to it 3 to 30% by weight of
starch having a high geiatinization temperature.
3. The process according to claim 1 or 2, wherein the starch having a high geiatinization temperature is tapioca, maize or potato starch.
4. The process according to one of claims 1 to 3, wherein the heating is continued under reduced pressure in several stages, at generally decreasing absolute pressure values and at generally decreasing temperatures.

ft The pmness according to claim 4, wherein the heating is continued under reduced pressure in a first stage of 1 to 3 hours at 85-90nC, a second stage of 1-3 hours at 75-90nC at 15-30 mbar and a third stage of 20-90 minutes at 70 to 80°C at 2 to 15 mbar.
6 The process according to one of claims 1 to 5, wherein the
free amino acid source is a vegetable or animal protein
hydrolysate or a yeast extract and the reducing sugar is a
monosaccharide
7 The process according to one of claims 1 to 6, wherein the
pasty mixture has a water content of 20 to 40% and the dried
paste has a residual water content of 2-4%.
8. A process for preparing a dry flavouring agent paste, substantially as hereinabove described and exemplified.

Documents:

2784-mas-1998 claims.pdf

2784-mas-1998 correspondence-others.pdf

2784-mas-1998 description(complete).pdf

2784-mas-1998 form-2.pdf

2784-mas-1998 form-26.pdf

2784-mas-1998 form-4.pdf

2784-mas-1998 form-6.pdf

2784-mas-1998 petition.pdf

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Patent Number

186870

Indian Patent Application Number

2784/MAS/1998

PG Journal Number

37/2010

Publication Date

10-Sep-2010

Grant Date

05-Jul-2002

Date of Filing

15-Dec-1998

Name of Patentee

SOCIETE DES PRODUITS NESTLE S.A.

Applicant Address

PO BOX 353, 1800 VEVEY

Inventors:

#	Inventor's Name	Inventor's Address
1	HEYLAND SVEN	DORFSTRASSE 18, CH-8532 WEININGEN

PCT International Classification Number

A23L1/226

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1	97204112.3	1997-12-24	EUROPEAN UNION