GB1444793A - - Google Patents
Info
- Publication number
- GB1444793A GB1444793A GB5190373A GB5190373A GB1444793A GB 1444793 A GB1444793 A GB 1444793A GB 5190373 A GB5190373 A GB 5190373A GB 5190373 A GB5190373 A GB 5190373A GB 1444793 A GB1444793 A GB 1444793A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fat
- poultry
- nov
- digest
- egg yolk
- 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.)
- Expired
Links
- 239000000203 mixture Substances 0.000 abstract 4
- 244000144977 poultry Species 0.000 abstract 4
- 235000013594 poultry meat Nutrition 0.000 abstract 4
- 241000286209 Phasianidae Species 0.000 abstract 3
- 235000013601 eggs Nutrition 0.000 abstract 3
- 235000019197 fats Nutrition 0.000 abstract 3
- BBMCTIGTTCKYKF-UHFFFAOYSA-N 1-heptanol Chemical compound CCCCCCCO BBMCTIGTTCKYKF-UHFFFAOYSA-N 0.000 abstract 2
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 abstract 2
- 241000272517 Anseriformes Species 0.000 abstract 2
- 102000002322 Egg Proteins Human genes 0.000 abstract 2
- 108010000912 Egg Proteins Proteins 0.000 abstract 2
- 241000287828 Gallus gallus Species 0.000 abstract 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 abstract 2
- 235000013330 chicken meat Nutrition 0.000 abstract 2
- -1 dxylose Chemical class 0.000 abstract 2
- 235000013345 egg yolk Nutrition 0.000 abstract 2
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 abstract 1
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 abstract 1
- ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 2,4-Nonadienal Natural products CCCCC=CC=CC=O ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 0.000 abstract 1
- UVIUIIFPIWRILL-XBLVEGMJSA-N 2,4-Undecadienal Chemical compound CCCCCC\C=C\C=C\C=O UVIUIIFPIWRILL-XBLVEGMJSA-N 0.000 abstract 1
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 abstract 1
- 241000272201 Columbiformes Species 0.000 abstract 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 abstract 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 239000004606 Fillers/Extenders Substances 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 abstract 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 abstract 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 abstract 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 abstract 1
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 abstract 1
- 235000004279 alanine Nutrition 0.000 abstract 1
- 150000001299 aldehydes Chemical class 0.000 abstract 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 abstract 1
- 229940024606 amino acid Drugs 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000000969 carrier Substances 0.000 abstract 1
- 210000000991 chicken egg Anatomy 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 abstract 1
- 235000013896 disodium guanylate Nutrition 0.000 abstract 1
- 239000004198 disodium guanylate Substances 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 235000021323 fish oil Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000013922 glutamic acid Nutrition 0.000 abstract 1
- 239000004220 glutamic acid Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 235000005772 leucine Nutrition 0.000 abstract 1
- 231100000252 nontoxic Toxicity 0.000 abstract 1
- 230000003000 nontoxic effect Effects 0.000 abstract 1
- 239000002773 nucleotide Substances 0.000 abstract 1
- 125000003729 nucleotide group Chemical group 0.000 abstract 1
- GJVFBWCTGUSGDD-UHFFFAOYSA-L pentamethonium bromide Chemical compound [Br-].[Br-].C[N+](C)(C)CCCCC[N+](C)(C)C GJVFBWCTGUSGDD-UHFFFAOYSA-L 0.000 abstract 1
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 abstract 1
- 229920001184 polypeptide Polymers 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 1
- 239000002904 solvent Substances 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 235000019157 thiamine Nutrition 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 1
- 239000011721 thiamine Substances 0.000 abstract 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 229960000344 thiamine hydrochloride Drugs 0.000 abstract 1
- 235000019190 thiamine hydrochloride Nutrition 0.000 abstract 1
- 239000011747 thiamine hydrochloride Substances 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 239000004474 valine Substances 0.000 abstract 1
- 235000014393 valine Nutrition 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/26—Meat flavours
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
Abstract
1444793 Flavouring compositions INTERNATIONAL FLAVORS & FRAGRANCES INC 8 Nov 1973 [8 Nov 1972 (2) 22 Feb 1973] 51903/73 Heading A2B A poultry flavoured composition is prepared by heating a mixture of an enzymatic digest of the internal contents of poultry eggs, an enzymatic digest of poultry egg yolk or powdered chicken egg yolk with L-cysteine hydrochloride and thiamine or thiamine hydrochloride. The term "poultry egg" includes non- fertilised eggs of chickens, ducks, turkeys, pigeons, geese, quail and pheasants. A list of suitable enzymes which may be used to produce the digest is included in the specification. Additional flavours may be produced by incorporation of amino acids such as alanine, leucine, valine, glutamic acid and di-, tri- or polypeptides; nucleotides such as disodium inosate and disodium guanylate; saccharides such as dxylose, ribose, sucrose and dextrose; C 4 -C 8 alkanones and hydroxy-substituted alganones e.g. diacetyl, acetyl-methyl-carbinol and pentan- 2, 3-dione, C 5 -C 12 aldehydes e.g. n-pentanol, nhexanol, n-heptanol, 2, 4 nonadienal, 2, 4- decadienal and 2, 4-undecadienal. Reaction is preferatbly carried out between 100‹ and 350‹C. and in a large excess of water or fatty medium (beef fat, vegetable fat, chicken fat, dude fat, fish oil or fatty acid glycerides). The flavouring composition may be used per se or mixed with non-toxic edible solvents, thickeners, carriers or extenders.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US304806A US3862343A (en) | 1972-11-08 | 1972-11-08 | Edible compositions having a poultry meat flavor and processes for making same |
| US304805A US3865958A (en) | 1972-11-08 | 1972-11-08 | Edible compositions having a poultry meat flavor and processes for making same |
| US33489473A | 1973-02-22 | 1973-02-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1444793A true GB1444793A (en) | 1976-08-04 |
Family
ID=27405051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB5190373A Expired GB1444793A (en) | 1972-11-08 | 1973-11-08 |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JPS49133559A (en) |
| AR (1) | AR199930A1 (en) |
| AU (1) | AU6155773A (en) |
| DE (1) | DE2355868A1 (en) |
| FR (1) | FR2205280A1 (en) |
| GB (1) | GB1444793A (en) |
| IN (1) | IN140753B (en) |
| IT (1) | IT1047928B (en) |
| NL (1) | NL7313978A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4161550A (en) * | 1977-09-21 | 1979-07-17 | The Procter & Gamble Company | Meat aroma precursor composition |
| EP0963706A1 (en) * | 1998-05-07 | 1999-12-15 | Societe Des Produits Nestle S.A. | Aroma precursor mixture |
| JP6171121B1 (en) * | 2016-08-03 | 2017-08-02 | ケミ・コム・ジャパン株式会社 | Processed egg product, egg flavor enhancing composition, and method for producing the same |
| CN107772382A (en) * | 2017-10-08 | 2018-03-09 | 长垣烹饪职业技术学院 | Kidney-tonifying and middle-jiao-reinforcing sparrow and young pigeon soup and cooking process thereof |
-
1973
- 1973-10-10 NL NL7313978A patent/NL7313978A/xx unknown
- 1973-10-17 IN IN2311/CAL/73A patent/IN140753B/en unknown
- 1973-10-18 AU AU61557/73A patent/AU6155773A/en not_active Expired
- 1973-11-06 IT IT53521/73A patent/IT1047928B/en active
- 1973-11-08 AR AR250925A patent/AR199930A1/en active
- 1973-11-08 DE DE19732355868 patent/DE2355868A1/en active Pending
- 1973-11-08 JP JP48125026A patent/JPS49133559A/ja active Pending
- 1973-11-08 FR FR7339795A patent/FR2205280A1/fr not_active Withdrawn
- 1973-11-08 GB GB5190373A patent/GB1444793A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| IN140753B (en) | 1976-12-18 |
| JPS49133559A (en) | 1974-12-21 |
| IT1047928B (en) | 1980-10-20 |
| NL7313978A (en) | 1974-05-10 |
| AR199930A1 (en) | 1974-10-08 |
| DE2355868A1 (en) | 1974-05-22 |
| FR2205280A1 (en) | 1974-05-31 |
| AU6155773A (en) | 1975-04-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |