Process for the production of a flavoring agent

Details Process for the production of a flavoring agent Process for the production of a flavoring agent

1982-10-18

1984-08-21

Golian, Joseph

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Reaction flavor per se, or containing reaction flavor...

426422, A23L 1226, A23L 1231

Patent

active

044669860

ABSTRACT:
A process in which a liquid or pasty mixture containing at least one source of free amino acids and additives comprising at least one monosaccharide and, where desired, at least one sulphur-containing substance is reacted by heating. The source of free amino acids is subjected in liquid form to fractionation on a column of active carbon, some of the fractions are collected, a mixture of the fractions collected and the additives is prepared, the mixture is reacted by heating, an aromatic fraction is removed from the reaction product and/or fixed and the reaction product is dried in vacuo. The product, which has a flavor resembling in taste meat, fish or mushrooms, may be incorporated in food products such as soups, sauces, condiments and stocks.

REFERENCES:
patent: 2149306 (1939-03-01), Millar
patent: 3493385 (1970-02-01), Hack et al.
patent: 3952109 (1976-04-01), Rao
patent: 3966702 (1976-06-01), Carey
patent: 4097614 (1978-06-01), West
patent: 4194017 (1980-03-01), Poiger et al.
patent: 4293583 (1981-10-01), Farr et al.

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