Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment
Patent
1995-03-20
1997-10-21
Wong, Leslie
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor or flavor adjunct, acidulant or condiment
426533, 426534, 426655, 426656, A23L 1221
Patent
active
056793979
ABSTRACT:
A mixture selected from the group consisting of (1) gelatin and tropomyosin and/or tropomyosin peptides, (2) gelatin and paramyosin, and (3) troponin and tropomyosin and/or tropomyosin peptides, which when combined with a low-molecular weight fraction of natural extracts, and heated in water, imparts "KOKUMI" taste characteristics to food and drink.
REFERENCES:
patent: 4806376 (1989-02-01), Saeki
Rombauer et al., The Joy of Cooking, 1975, pp. 560-561, The Bobbs-Merrill Company, Inc., New York.
Ojima, Takao & Nishita, Kiyoyoshi, "Troponin from Akazara Scallop Striated Adductor Muscles", The Journal of Biological Chemistry, vol. 261, No. 35, Dec. 15, 1986, pp. 16749-16754.
Johnson et al, Science, vol. 130, Jul. 17, 1959, 160-161.
Harada Tsutomu
Kuroda Motonaka
Shima Keigo
Yamada Norihiko
Ajinomoto Co. Ltd.
Wong Leslie
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