GB804293A - Improvements in or relating to the production of flavoured food compositions - Google Patents
Improvements in or relating to the production of flavoured food compositionsInfo
- Publication number
- GB804293A GB804293A GB9010/56A GB901056A GB804293A GB 804293 A GB804293 A GB 804293A GB 9010/56 A GB9010/56 A GB 9010/56A GB 901056 A GB901056 A GB 901056A GB 804293 A GB804293 A GB 804293A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- mixture
- acid
- products
- casein
- 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 title abstract 4
- 235000013305 food Nutrition 0.000 title abstract 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 abstract 4
- 239000005018 casein Substances 0.000 abstract 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 3
- 235000021240 caseins Nutrition 0.000 abstract 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract 2
- 239000004472 Lysine Substances 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 2
- 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 2
- 229930006000 Sucrose Natural products 0.000 abstract 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 229930182817 methionine Natural products 0.000 abstract 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000005720 sucrose Substances 0.000 abstract 2
- 229960004559 theobromine Drugs 0.000 abstract 2
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 abstract 1
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 abstract 1
- 239000004471 Glycine Substances 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 abstract 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- GUGOEEXESWIERI-UHFFFAOYSA-N Terfenadine Chemical compound C1=CC(C(C)(C)C)=CC=C1C(O)CCCN1CCC(C(O)(C=2C=CC=CC=2)C=2C=CC=CC=2)CC1 GUGOEEXESWIERI-UHFFFAOYSA-N 0.000 abstract 1
- 230000001387 anti-histamine Effects 0.000 abstract 1
- 239000000739 antihistaminic agent Substances 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 229960001948 caffeine Drugs 0.000 abstract 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract 1
- 235000010376 calcium ascorbate Nutrition 0.000 abstract 1
- 239000011692 calcium ascorbate Substances 0.000 abstract 1
- 229940047036 calcium ascorbate Drugs 0.000 abstract 1
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 abstract 1
- 235000019868 cocoa butter Nutrition 0.000 abstract 1
- 229940110456 cocoa butter Drugs 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000020960 dehydroascorbic acid Nutrition 0.000 abstract 1
- 239000011615 dehydroascorbic acid Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229960002449 glycine Drugs 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 229960003646 lysine Drugs 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 229960004452 methionine Drugs 0.000 abstract 1
- 201000003152 motion sickness Diseases 0.000 abstract 1
- 239000003531 protein hydrolysate Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 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
- 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
- A23L27/28—Coffee or cocoa flavours
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Food products having a chocolate-like flavour are produced by heating a mixture of a furfuryl compound, sucrose, milk, a cross-linked starch, a vegetable or animal fat, and a protein hydrolysate, e.g. a hydrolysate of casein, soya bean, yeast or meat, containing peptides of m.wt. 500-10,000. The products are bacteriostatic and may be mixed into milk to delay souring. Methionine, lysine, glycine, caffeine, theobromine, ascorbic acid, calcium ascorbate, dehydroascorbic acid, 2-keto-laevo-gulonic acid, phenol, and antihistamine, sea sickness-preventing substances may be incorporated in the p products. Examples are concerned with heating a mixture of sucrose, cocoa butter, milk and cross-linked starch at 130 DEG C. for 20 minutes with a mixture of theobromine, furfuryl alcohol and acid-hydrolyzed casein containing peptides of m.wt. 1000 or such hydrolysed casein together with lysine and methionine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9010/56A GB804293A (en) | 1956-03-22 | 1956-03-22 | Improvements in or relating to the production of flavoured food compositions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9010/56A GB804293A (en) | 1956-03-22 | 1956-03-22 | Improvements in or relating to the production of flavoured food compositions |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB804293A true GB804293A (en) | 1958-11-12 |
Family
ID=9863608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9010/56A Expired GB804293A (en) | 1956-03-22 | 1956-03-22 | Improvements in or relating to the production of flavoured food compositions |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB804293A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2163445A (en) * | 1984-08-24 | 1986-02-26 | Unilever Plc | Butter-like concentrate |
| US7115563B2 (en) | 2002-05-29 | 2006-10-03 | Insignion Holding Limited | Composition and its therapeutic use |
| WO2012121613A2 (en) * | 2011-03-04 | 2012-09-13 | Meat Biologics Research Limited | Use of edible composition |
-
1956
- 1956-03-22 GB GB9010/56A patent/GB804293A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2163445A (en) * | 1984-08-24 | 1986-02-26 | Unilever Plc | Butter-like concentrate |
| US7115563B2 (en) | 2002-05-29 | 2006-10-03 | Insignion Holding Limited | Composition and its therapeutic use |
| WO2012121613A2 (en) * | 2011-03-04 | 2012-09-13 | Meat Biologics Research Limited | Use of edible composition |
| WO2012121613A3 (en) * | 2011-03-04 | 2012-11-01 | Meat Biologics Research Limited | Meat hydrolysates for food flavoring and medicaments |
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