DE3502983A1 - Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods - Google Patents
Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foodsInfo
- Publication number
- DE3502983A1 DE3502983A1 DE19853502983 DE3502983A DE3502983A1 DE 3502983 A1 DE3502983 A1 DE 3502983A1 DE 19853502983 DE19853502983 DE 19853502983 DE 3502983 A DE3502983 A DE 3502983A DE 3502983 A1 DE3502983 A1 DE 3502983A1
- Authority
- DE
- Germany
- Prior art keywords
- process according
- natural
- water
- solution
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract 11
- 239000000796 flavoring agent Substances 0.000 title claims abstract 4
- 239000007788 liquid Substances 0.000 title claims abstract 4
- 235000019634 flavors Nutrition 0.000 title claims abstract 3
- 235000013305 food Nutrition 0.000 title claims abstract 3
- 239000003607 modifier Substances 0.000 title abstract 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims abstract 3
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 229930195712 glutamate Natural products 0.000 claims abstract 2
- 239000003960 organic solvent Substances 0.000 claims abstract 2
- 239000012141 concentrate Substances 0.000 claims 3
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims 2
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 claims 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims 1
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 239000005862 Whey Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 claims 1
- 125000003277 amino group Chemical group 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 claims 1
- 229960003624 creatine Drugs 0.000 claims 1
- 239000006046 creatine Substances 0.000 claims 1
- 238000010494 dissociation reaction Methods 0.000 claims 1
- 230000005593 dissociations Effects 0.000 claims 1
- 239000012153 distilled water Substances 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000000284 extract Substances 0.000 claims 1
- 235000013922 glutamic acid Nutrition 0.000 claims 1
- 239000004220 glutamic acid Substances 0.000 claims 1
- 150000002576 ketones Chemical class 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 150000002972 pentoses Chemical class 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000003531 protein hydrolysate Substances 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims 1
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000000779 smoke Substances 0.000 claims 1
- 239000001384 succinic acid Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000005454 flavour additive Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Verfahren zur Herstellung eines natürlichen, flüssigen,Process for the production of a natural, liquid,
klaren, stabilen und wasserlöslichen Geschmacksbeeinflussers für Lebensmittel.clear, stable and water-soluble flavoring agent for food.
Glutamat (Mononatriumglutamat) ist ein bekannter Geschmacksverstärker seit Jahrzehnten. Glataminsäure kommt in Abhängigkeit vom pH-Wert in vier verschiedenen Dissozationsformen vor.Glutamate (monosodium glutamate) is a well-known flavor enhancer for decades. Glatamic acid comes in four different types depending on the pH Forms of dissociation.
Die vollkommene dissoziierte Form ist geschmacksaktiv, daß heißt, nur in dem pH-Bereich von 5 bis 8. Im sauren Bereich dagegen ist die Wirkung gering.The completely dissociated form is taste-active, that is, only in the pH range from 5 to 8. In the acidic range, on the other hand, the effect is small.
Eine geschmacksverstärkende Dissoziationsform ist Mononatriumglutamat in wässriger Lösung.A taste-enhancing dissociation form is monosodium glutamate in aqueous solution.
Eine Verbindung zur Erziehlung einer geschmacksverstärkenden Wirkung soll zwei negative Ladungen tragen, die 3 bis 9, bevorzugt 3 bis 6 Kohlenstoffatome voneinader entfernt sind. Anstelle eines Kohlenstoffatoms kann auch ein Schwefelatom treten. Eine eventuelle vorhandene Aminogruppe wirkt intensivierend, wenn sie L-Konfiguration hat (L-Cystein, L-CyRtin).A connection to the creation of a taste-enhancing effect should carry two negative charges, the 3 to 9, preferably 3 to 6 carbon atoms are distant from each other. Instead of a carbon atom, a sulfur atom can also be used step. Any amino group that may be present has an intensifying effect if it has the L configuration has (L-Cysteine, L-CyRtin).
Die Wirkung von Mononatriumglutamat wird bekanntlich von Purin-5'nucleotiden insbesondere durch das Guanosin-5'monophosphat (GMP) und Inosin-5'monophosphat (IMP) verstärkt.The effect of monosodium glutamate is known to be exerted by purine 5'-nucleotides in particular by guanosine 5'monophosphate (GMP) and inosine 5'monophosphate (IMP) reinforced.
Um loo Teile Glutamat zuersetzen, wird eine Mischung von 9,5 Teilen Glutamat, o,25 Teilen IMP und o,25 Teilen GMP als äquivalent betrachtet.To replace 100 parts of glutamate, a mixture of 9.5 parts is required Glutamate, 0.25 parts IMP and 0.25 parts GMP considered equivalent.
Ersetzt man die fehlenden 90 Teile mit Wasser, so erhält man eine klare Lösung, die nach ca. 1o Tagen und mehr, Auskristallisationen aufweist.If you replace the missing 90 parts with water, you get one clear solution, which shows crystallizations after about 10 days and more.
Logischer Weise ist somit dann auch die in etwa gegebene Aquivalenz der Lösung zum reinem Mononatriumglutamat nicht mehr gegeben. Die Nachteile bei der Verarbeitung einer solchen Lösung sind vielseitig und bekannt.The roughly given equivalence is then also logical no longer added to the solution to pure monosodium glutamate. The disadvantages of the processing of such a solution are versatile and well known.
Die Modifizierung einer solchen instabilen Lösung, war ohne Deklaration ( z.B. mit Konservierungsstoffe), nicht möglich.The modification of such an unstable solution was without declaration (e.g. with preservatives), not possible.
Die Senkung des pH-Wertes unter 3 ist aus obigen Gründen nicht vertretbar, da die Äquivalenz zum Glutamat nicht mehr gegeben ist und auch eine solche Lösung nicht stabil ist.Lowering the pH value below 3 is not justifiable for the above reasons, because the equivalence to glutamate is no longer given and also such a solution is not stable.
Für den Fachmann war nicht zuerwarten, daß folgende Beispiele bei einem pH-Wert von 5 bis 8 und -180C bis über 50°C Lagertemperatur stabil bleiben, daß heißt keine Auskristallisierungen aufweisen.The skilled person was not to be expected that the following examples remain stable at a pH value of 5 to 8 and -180C to over 50 ° C storage temperature, that means no crystallizations.
Beispiel 1 9,500 kg Glutamat, o,25o kg IMP, o,25o kg GMP 5,ooo kg Milchzucker, 1o,ooo kg Kochsalz werden in 60,ooo kg enthärteten Wasser bei ca. 85 bis 950C gelöst und heiß filtriert. Der filtrierten Mischung wird 15,ooo kg 1,2-Propylenglycol zugegeben.Example 1 9.500 kg of glutamate, 0.25 kg of IMP, 0.25 kg of GMP 5, ooo kg Milk sugar, 1o, ooo kg of table salt are mixed in 60, ooo kg of softened water at about 85 Dissolved up to 950C and filtered hot. The filtered mixture is 15,000 kg of 1,2-propylene glycol admitted.
Die gesamte Mischung kann auch erst kalt gelöst werden, in einem Plattenerhitzer auf ca.820C erhitzt und filtriert werden.The entire mixture can also be first dissolved cold, in a plate heater heated to about 820C and filtered.
Diese Mischung ist selbst noch bei einer Temperatur von-180C flüssig und zeigt keine Kristallbildung. Bei normalen Zimmertemperaturen zeigt diese Mischung auch nach mehreren Monaten keine Auskristallisierung.This mixture is still liquid even at a temperature of -180C and shows no crystal formation. At normal room temperatures this mixture shows no crystallization even after several months.
Beispiel 2 19,ooo kg Glutamat o,500 kg IMP o,500 kg GMP 5,ooo kg Milchzucker 1o,ooo kg Kochsalz 55,ooo kg enthärtetes Wasser 1o,ooo kg Ethylalkohol Die Herstellung erfolgt nach Beispiel 1.Example 2 19,000 kg of glutamate, 500 kg of IMP, 500 kg of GMP, 5,000 kg of lactose 10, ooo kg of table salt 55, ooo kg of softened water 10, ooo kg of ethyl alcohol The production takes place according to example 1.
Beispiel 3 9,500 kg Glutamat o,500 kg IMP o,500 kg GMP 5,000 kg Milchzucker 0,070 kg L-Cystein-HCl o,o7o kg Starterdestillat o,500 kg Zwiebelkonzentrat 1o,ooo kg Kochsalz 58,920 kg enthärtetes Wasser 15,ooo kg 1,2-Propylenglycol Herstellung wie Beispiel 1.Example 3 9.500 kg of glutamate, 500 kg of IMP, 500 kg of GMP, 5,000 kg of lactose 0.070 kg L-cysteine HCl 0.070 kg starter distillate 0.500 kg onion concentrate 10.0 kg of table salt 58.920 kg of softened water 15,000 kg of 1,2-propylene glycol production like example 1.
Beispiel 4 9,500 kg Glutamat o,25o kg IMP 0,250 kg GMP 5,ooo kg Milchzucker lo,ooo kg Kochsalz o,loo kg L-Cystin-HCl o,olo kg Veltol o,loo kg Starterdestillat o,500 kg Bratzwiebelkonzentrat 60° Brix 15,ooo kg 1,2-Propylenglycol 0,150 kg Sellerieextrakt o,loo kg Liebstöckelwurzelextrakt 0,030 kg Bockshornkleesamenextrakt 59,010 kg enthärtetes Wasser Herstellung wie Beispiel 1. Dieser Geschmacksbeeinflusser ist besonders für Bratensoße oder Lakewürzer geeignet.Example 4 9.500 kg glutamate 0.250 kg IMP 0.250 kg GMP 5.000 kg lactose Lo, ooo kg of table salt, o, loo kg of L-cystine HCl, o, oo kg of Veltol, o, loo kg of starter distillate 500 kg fried onion concentrate 60 ° Brix 15,000 kg 1,2-propylene glycol 0.150 kg celery extract 0.100 kg lovage root extract 0.030 kg fenugreek seed extract 59.010 kg softened Water preparation as in example 1. This flavor influencer is especially for Roast sauce or brine seasonings are suitable.
Beispiel 5 o,o50 kg Leberaromapulverkonzentrat natürlich, nach der deutschen Offenlegungsschrift DE 3212331 Al 9,500 kg Glutamat o,25o kg IMP o,4oo kg GMP 5,ooo kg Milchzucker 1o,ooo kg Hefeautolysat 64,520 kg enthärtees Wa'set 1o,ooo kg Diacetin o,o50 kg Vanillin o,olo kg Veltol o,o20 kg Starterdestillat 0,200 kg L-Cystin-HCl Herstellung wie Beispiel 1. Bei einer Dosierung von 12g/kg ist dieser Geschmacksbeeinflusser hervorragend für Leberwurst und Pastè.Example 5 o, o50 kg liver flavor powder concentrate of course, according to the German Offenlegungsschrift DE 3212331 Al 9.500 kg glutamate 0.250 kg IMP 0.400 kg GMP 5,000 kg milk sugar 10,000 kg yeast autolysate 64.520 kg of softened material Wa'set 1o, ooo kg of diacetin o, o50 kg of vanillin o, oo kg of Veltol o, o20 kg of starter distillate 0.200 kg of L-cystine HCl production as in example 1. With a dosage of 12g / kg this flavor influencer is excellent for liver sausage and pastè.
Eine Fleischwurst Rheinisch Art wurde unter Verwendung von: 22,ooo kg Rindfleisch VA. Fl. III (1.112) 22,ooo kg Rindfleisch VA. Fl. V (1.213) 22,ooo kg Schweinefleisch Fl. V (1.123) 8,ooo kg Speck (1.212) 26,ooo kg Eis und Zutaten: 2,ooo kg Nitrit-Pökelsalz 0,500 kg Gewürzmischung 0,500 kg Umrötungsmittel o,2oo kg Frischzwiebel-Essenz o,79o kg Geschmacksbeeinflusser Beispiel 3 hergestellt.A meat sausage Rheinisch Art was made using: 22, ooo kg of beef VA. Fl. III (1.112) 22,000 kg of beef VA. Fl. V (1.213) 22, ooo kg pork bottle V (1.123) 8,000 kg bacon (1,212) 26,000 kg ice cream and ingredients: 2, ooo kg nitrite curing salt 0.500 kg spice mixture 0.500 kg reddening agent o, 2oo kg fresh onion essence o.790 kg taste influencing example 3 produced.
Zum Vergleich wurde nur die Zutat Geschmacksbeeinflusser Beispiel 3 gegen 0,075 kg Mononatriumglutamat ausgetauscht.For comparison, only the flavor influencer ingredient was used as an example 3 exchanged for 0.075 kg monosodium glutamate.
Das Brät der Fleischwurst hatte im Kutter einen pH-Wert von 5,7.The sausage meat in the cutter had a pH of 5.7.
Nach der Räucherung, im Rauch bei 500C umgerötet - heiß räuchern - bei 7200 brühen und anschließend duschen, hatte die Fleischwurst mit Mononatriumglutamat einen pH-Wert von 5,9. Die hergestellte Fleischwurst mit Geschmacksbeeinflusser Beispiel 3 hatte einen pH-Wert von 6,2 und damit ist die gesamte zugesetzte Mononatriumglutamatmenge als Glutamation wirksam.After smoking, reddened in the smoke at 500C - smoke hot - Brewing at 7200 and then showering, had the meat sausage with monosodium glutamate a pH of 5.9. The produced meat sausage with flavor influencer Example 3 had a pH of 6.2 which is the total amount of monosodium glutamate added effective as glutamation.
Eine sensorische Prüfung mit 16 geschulten Personen bestätigte den würzigeren und volluminöseren Geschmack mit Geschmacksbeeinflusser Beispiel 3 hergestellten Fleischwurst, gegenüber der Probe, die nur mit Mononatriumglutamat erstellt war.A sensory test with 16 trained people confirmed this more spicy and full-bodied taste with flavor influencers example 3 produced meat sausage, compared to the sample that only contains monosodium glutamate was created.
Die sensorische Prüfung wurde kalt und heiß durchgeführt, wobei die Unterschiede bei der Heißprobe am deutlichsten waren.The sensory test was carried out cold and hot, with the Differences in the hot test were most evident.
Bei einer Lagerung in zeiger Lake mit Lakewürzer Beispiel 4 oder in Vakuum verpackt, wurden die Resultate bestätigt.When stored in plain brine with brine seasoning example 4 or in Vacuum packed, the results were confirmed.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19853502983 DE3502983A1 (en) | 1985-01-30 | 1985-01-30 | Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19853502983 DE3502983A1 (en) | 1985-01-30 | 1985-01-30 | Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE3502983A1 true DE3502983A1 (en) | 1986-07-31 |
Family
ID=6261093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19853502983 Withdrawn DE3502983A1 (en) | 1985-01-30 | 1985-01-30 | Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE3502983A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AP206A (en) * | 1989-10-06 | 1992-07-27 | Nestle Sa | A process for the production of a flavouring agent. |
| EP0937402A1 (en) * | 1998-02-17 | 1999-08-25 | Boehringer Backmittel GmbH & Co. KG | Browning and flavoring composition for bakery products |
| DE19922362A1 (en) * | 1999-03-30 | 2000-10-05 | Hans Drexel | Seasoning mixture e.g. for sausage and other meat products, cheese, bread and dressings, especially low-fat products, contains beer yeast autolysate |
| WO2000059319A1 (en) * | 1999-03-30 | 2000-10-12 | Hans Drexel | Method of seasoning food |
| US20110104333A1 (en) * | 2006-03-08 | 2011-05-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| CN101258919B (en) * | 2008-04-21 | 2012-02-15 | 河南省正龙食品有限公司 | Instant noodles seasoning powder material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1908100A1 (en) * | 1968-02-20 | 1969-09-11 | Takeda Chemical Industries Ltd | New seasonings, processes for their production and their use |
| DE1770698A1 (en) * | 1967-06-26 | 1969-09-18 | Takeda Chemical Industries Ltd | 2- (Lower alkoxy) inosine-5'-phosphate, process for their preparation and use as a seasoning for food |
| DE1517137A1 (en) * | 1958-04-28 | 1970-02-05 | Yamasa Shoyu Kk | Process for improving the taste of foods, beverages and seasonings |
-
1985
- 1985-01-30 DE DE19853502983 patent/DE3502983A1/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1517137A1 (en) * | 1958-04-28 | 1970-02-05 | Yamasa Shoyu Kk | Process for improving the taste of foods, beverages and seasonings |
| DE1770698A1 (en) * | 1967-06-26 | 1969-09-18 | Takeda Chemical Industries Ltd | 2- (Lower alkoxy) inosine-5'-phosphate, process for their preparation and use as a seasoning for food |
| DE1908100A1 (en) * | 1968-02-20 | 1969-09-11 | Takeda Chemical Industries Ltd | New seasonings, processes for their production and their use |
Non-Patent Citations (7)
| Title |
|---|
| BEILSTEIN III: 1, S. 2146 * |
| Deutsche Lebensmittel-Rundschau, 1964, S. 102-103 * |
| Dr. OETKER: Lexikon Lebensmittel u. Ernährung, 1983, Ceres Verlag, Bielefeld, S. 376 * |
| Dr. OETKER: Lexikon Lebensmittel u. Ernährung, 1983, Ceres Verlag, Bielefeld, S. 85 * |
| KIRK-OTHMER: 10, 649 * |
| ZIEGLER, E.: Die natürlichen und künstlichen Aroma, 1982, Verlag Dr. A. Hüthig, Heidelberg, S. 160-174 * |
| ZIEGLER, E.: Die natürlichen und künstlichen Aromen, 1982, Verlag D.H. Hütlig Heidelberg, S. 11 und S. 386 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AP206A (en) * | 1989-10-06 | 1992-07-27 | Nestle Sa | A process for the production of a flavouring agent. |
| EP0937402A1 (en) * | 1998-02-17 | 1999-08-25 | Boehringer Backmittel GmbH & Co. KG | Browning and flavoring composition for bakery products |
| DE19922362A1 (en) * | 1999-03-30 | 2000-10-05 | Hans Drexel | Seasoning mixture e.g. for sausage and other meat products, cheese, bread and dressings, especially low-fat products, contains beer yeast autolysate |
| WO2000059319A1 (en) * | 1999-03-30 | 2000-10-12 | Hans Drexel | Method of seasoning food |
| US20110104333A1 (en) * | 2006-03-08 | 2011-05-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| US8795755B2 (en) * | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| EP1993380B1 (en) * | 2006-03-08 | 2016-11-02 | Nestec S.A. | A shelf-stable cooking aid and a process for its preparation |
| CN101258919B (en) * | 2008-04-21 | 2012-02-15 | 河南省正龙食品有限公司 | Instant noodles seasoning powder material |
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