Meat aroma precursor composition

Details Meat aroma precursor composition Meat aroma precursor composition

1977-09-21

1979-07-17

Jones, Raymond N.

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...

426656, 426657, A23L 1231

Patent

active

041615506

ABSTRACT:
An aroma precursor composition comprising: a hydrogen sulfide precursor, preferably cysteine; a dimethyl sulfide precursor, preferably S-methyl methionine; and an edible proteinaceous material, preferably soy protein. Upon heating or cooking in the presence of water, the precursor composition generates an aroma surprisingly reminiscent of cooked beef. Preferably, the precursor composition is substantially dry until ready to cook, then an effective amount of water is added thereto, whereby, upon cooking the aroma is generated in situ.

REFERENCES:
patent: 3394015 (1968-07-01), Giacino
patent: 3519437 (1970-07-01), Giacino
patent: 3773523 (1973-11-01), Chhuy et al.
patent: 3930044 (1975-12-01), Rovaart et al.
patent: 3940500 (1976-02-01), Sortwell
patent: 3965268 (1976-06-01), Stocker et al.
Pippen et al., J. of Food Science, "Origin of Hydrogen Sulfide in Heated Chicken Muscle," vol. 29, (1964), p. 393-399.
Minor et al, J. Agr. Food Chem., "Chicken Flavor Studies," vol. 14, No. 4, (1966), pp. 416-419.

Affiliated with

Also associated with

Rating

Meat aroma precursor composition does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Meat aroma precursor composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Meat aroma precursor composition will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-317674