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KR850007198A - 닭고기 향미료의 제조방법 - Google Patents

닭고기 향미료의 제조방법 Download PDF

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Publication number
KR850007198A
KR850007198A KR1019850002555A KR850002555A KR850007198A KR 850007198 A KR850007198 A KR 850007198A KR 1019850002555 A KR1019850002555 A KR 1019850002555A KR 850002555 A KR850002555 A KR 850002555A KR 850007198 A KR850007198 A KR 850007198A
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KR
South Korea
Prior art keywords
weight
salts
leucine
reaction
parts
Prior art date
Application number
KR1019850002555A
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English (en)
Other versions
KR920005996B1 (ko
Inventor
스튜워트 탠디 존
Original Assignee
앙드르제이 레드지옹
소시에떼 데 프로듀이 네슬레 소시에떼아노님
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Application filed by 앙드르제이 레드지옹, 소시에떼 데 프로듀이 네슬레 소시에떼아노님 filed Critical 앙드르제이 레드지옹
Publication of KR850007198A publication Critical patent/KR850007198A/ko
Application granted granted Critical
Publication of KR920005996B1 publication Critical patent/KR920005996B1/ko

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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
    • A23L27/26—Meat flavours
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Fodder In General (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Materials For Medical Uses (AREA)

Abstract

내용 없음

Description

닭고기 향미료의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (7)

  1. (a) 루이신 및/또는 그 염; (b) 루이신 및/또는 그 염의 매중량부당 약 0.5∼55.0중량부의 황함유 화합물; (c) 루이신 및/또는 그 염의 매중량부당 약 0.2∼5.0중량부의 환원단당류; (d) 루이신 및/또는 그 염의 매중량부당 약 0∼1.0중량부의 세린 및/또는 그염; (e) 총반응혼합물의 중량을 기준으로 약 1.5∼30중량%의 닭의 지방; 및 (f) 총반응혼합물의 중량을 기준으로 약 10∼50중량%의 히드록실화된 용매의 혼합물을 반응시킴을 특징으로 하는 닭고기 향미료의 제조방법.
  2. 히드록실화된 용매의 존재하에 루이신 및/또는 그 염을 황함유 화합물 및 환원단당류와 반응시킴을 특징으로 하는 닭고기 향미료의 제조방법.
  3. 제2항에 있어서, 반응을 약 50∼130℃의 온도에서 약 0.5~4.0시간에 걸쳐 수행하는 방법.
  4. 제2항에 있어서, 약 1~8의 pH에서 반응을 수행하고 반응후에 pH를 약 5~7의 값으로 조절하는 방법.
  5. 제2항에 있어서, 세린 및/또는 그의 염을 반응혼합물에 가하는 방법.
  6. 제2항에 있어서, 반응단계 이전 또는 이후에 닭의 지방을 가하는 방법.
  7. 제2항에 있어서, 반응단계 이전 또는 이후에 가수분해된 동물성 또는 식물성 단백질을 가하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019850002555A 1984-04-16 1985-04-26 닭고기 향미료의 제조방법 KR920005996B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US60097984A 1984-04-16 1984-04-16
CH06/600979 1984-04-16
US06/600979 1984-04-16

Publications (2)

Publication Number Publication Date
KR850007198A true KR850007198A (ko) 1985-12-02
KR920005996B1 KR920005996B1 (ko) 1992-07-25

Family

ID=24405825

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850002555A KR920005996B1 (ko) 1984-04-16 1985-04-26 닭고기 향미료의 제조방법

Country Status (13)

Country Link
EP (1) EP0160794B1 (ko)
JP (1) JPS60232073A (ko)
KR (1) KR920005996B1 (ko)
AT (1) ATE35372T1 (ko)
AU (1) AU572626B2 (ko)
CA (1) CA1233692A (ko)
DE (1) DE3563506D1 (ko)
ES (1) ES8608294A1 (ko)
GB (1) GB2157538B (ko)
HK (1) HK4989A (ko)
NZ (1) NZ211228A (ko)
PH (1) PH21430A (ko)
ZA (1) ZA851457B (ko)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8703718D0 (en) * 1987-02-18 1987-03-25 Dalgety Uk Ltd Colour production
ES2041304T3 (es) * 1987-12-07 1993-11-16 Quest International B.V. Procedimiento para mejorar las caracteristicas de sabor de productos de patatas.
CH679543A5 (ko) * 1989-10-12 1992-03-13 Nestle Sa
CH680971A5 (ko) * 1990-11-07 1992-12-31 Nestle Sa
DK0450672T3 (da) * 1990-03-08 1993-11-08 Unilever Plc Fremgangsmåde til fremstilling af syntetiske smagsstoffer
US5039543A (en) * 1990-11-16 1991-08-13 Nestec S.A. Preparation of flavors
CN102170796A (zh) * 2008-10-03 2011-08-31 帝斯曼知识产权资产管理有限公司 用谷胱甘肽或半胱氨酸制造食物香料或饲料香料的方法
WO2010066661A1 (en) * 2008-12-10 2010-06-17 Unilever Nv Process to prepare a meat flavouring agent
EP2904908B1 (en) * 2012-10-02 2019-04-03 Takasago International Corporation Chicken flavor composition and chicken taste enhancer
KR101632707B1 (ko) 2015-04-14 2016-06-27 이채연 스키 운반대
CN111317118A (zh) * 2018-12-17 2020-06-23 贾召鹏 一种零添加食盐和淀粉的鸡精调味料
JP7350497B2 (ja) * 2019-03-13 2023-09-26 日清食品ホールディングス株式会社 シーズニングオイル
BE1029974B1 (nl) * 2021-12-01 2023-06-26 Gb Foods Belgium N V Aromasamenstelling voor bouillons, fonds en soepen

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1146926A (fr) * 1955-04-07 1957-11-18 Unilever Nv Substances aromatisantes et leur procédé de fabrication
US2934437A (en) * 1955-04-07 1960-04-26 Lever Brothers Ltd Flavoring substances and their preparation
ES308152A1 (es) * 1964-01-16 1965-07-01 Int Flavors & Fragrances Inc Un procedimiento para preparar una composicion comestible.
CH416293A (fr) * 1964-02-08 1966-06-30 Maggi Ag Procédé de fabrication d'un produit aromatisant pour les aliments
DE1300821B (de) * 1965-07-22 1969-08-07 Maizena Werke Gmbh Deutsche Verfahren zur Herstellung von Wuerzstoffen mit fleischextrakt-aehnlichem Geschmack
GB1115610A (en) * 1966-05-30 1968-05-29 Kyowa Hakko Kogyo Kk Flavouring substance and process for producing the same
US3660114A (en) * 1967-04-12 1972-05-02 Pfizer Poultry flavor comprising amino acids, sugars, vegetable protein hydrolysate and 5{40 -ribonucleotides
FR2012745A1 (ko) * 1968-07-11 1970-03-20 Ajinomoto Kk
GB1285568A (en) * 1969-03-25 1972-08-16 Unilever Ltd Edible products

Also Published As

Publication number Publication date
PH21430A (en) 1987-10-15
GB8505051D0 (en) 1985-03-27
EP0160794B1 (en) 1988-06-29
KR920005996B1 (ko) 1992-07-25
HK4989A (en) 1989-01-27
AU3956685A (en) 1985-10-24
NZ211228A (en) 1987-10-30
ZA851457B (en) 1985-10-30
GB2157538A (en) 1985-10-30
ES542235A0 (es) 1986-07-16
CA1233692A (en) 1988-03-08
ATE35372T1 (de) 1988-07-15
ES8608294A1 (es) 1986-07-16
EP0160794A1 (en) 1985-11-13
GB2157538B (en) 1988-05-11
JPS60232073A (ja) 1985-11-18
DE3563506D1 (en) 1988-08-04
AU572626B2 (en) 1988-05-12

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