Flavor exhancer and method of preparing the same

Details Flavor exhancer and method of preparing the same Flavor exhancer and method of preparing the same

1976-11-29

1978-10-24

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

426473, 426629, 426640, 426650, A23L 1221, A23L 1223

Patent

active

041222075

ABSTRACT:
A composition of matter primarily including cooked, dried and pulverized artichoke may be used as a flavor enhancer for meat, fish, foul, vegetables and foods of all kinds. The flavor enhancer increases the natural flavor of the food upon which it is used without masking or adding a particularly distinctive flavor different than the food with which it is used. Minority amounts of fava beans, and escarole, similarly cooked, dried and pulverized may be combined in a mixture with the processed artichoke.

REFERENCES:
patent: 1619202 (1927-03-01), Greenstreet
patent: 2308601 (1943-01-01), Gentele
patent: 2785981 (1957-03-01), Dinesen
Kelley et al. Food Technology, Aug. 1955, pp. 388-392.

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