BE1029974B1 - FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPS - Google Patents

FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPS

Info

Publication number
BE1029974B1
BE1029974B1 BE20215929A BE202105929A BE1029974B1 BE 1029974 B1 BE1029974 B1 BE 1029974B1 BE 20215929 A BE20215929 A BE 20215929A BE 202105929 A BE202105929 A BE 202105929A BE 1029974 B1 BE1029974 B1 BE 1029974B1
Authority
BE
Belgium
Prior art keywords
flavors
boiled
bloody
waxy
fried
Prior art date
Application number
BE20215929A
Other languages
Dutch (nl)
Other versions
BE1029974A1 (en
Inventor
Bernardus Martinus Maria Dekker
Original Assignee
Gb Foods Belgium N V
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gb Foods Belgium N V filed Critical Gb Foods Belgium N V
Priority to BE20215929A priority Critical patent/BE1029974B1/en
Publication of BE1029974A1 publication Critical patent/BE1029974A1/en
Application granted granted Critical
Publication of BE1029974B1 publication Critical patent/BE1029974B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

Abstract

De onderhavige uitvinding heeft betrekking op een aromasamenstelling om de smaakintensiteit in een voedselproduct te verbeteren. De aromasamenstelling omvat smaakstoffen van ten minste de volgende smaakattributen: umami; kippenvlees; gekookte boter; wasachtig; gefrituurd in vet; gekookte aardappel; bruine karamel; geroosterd; en lever/bloedig. De smaakstoffen van kippenvlees geven een sterkere smaakgewaarwording dan elk van de smaakstoffen van de groep die de smaakstoffen van umami, de smaakstoffen van gekookte boter, de smaakstoffen van wasachtig, de smaakstoffen van gefrituurd in vet, de smaakstoffen van gekookte aardappelen, de smaakstoffen van bruine karamel, de smaakstoffen van geroosterd en de smaakstoffen van lever/bloedig omvat.The present invention relates to a flavoring composition to improve flavor intensity in a food product. The aroma composition comprises flavors of at least the following flavor attributes: umami; chicken; boiled butter; waxy; fried in fat; boiled potato; brown caramel; roasted; and liver/bloody. The chicken meat flavors give a stronger taste sensation than any of the flavors of the group that includes the umami flavors, the cooked butter flavors, the waxy flavors, the fried in fat flavors, the boiled potato flavors, the brown flavors. caramel, the flavors of toasted and the flavors of liver/bloody.

BE20215929A 2021-12-01 2021-12-01 FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPS BE1029974B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE20215929A BE1029974B1 (en) 2021-12-01 2021-12-01 FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE20215929A BE1029974B1 (en) 2021-12-01 2021-12-01 FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPS

Publications (2)

Publication Number Publication Date
BE1029974A1 BE1029974A1 (en) 2023-06-23
BE1029974B1 true BE1029974B1 (en) 2023-06-26

Family

ID=79602288

Family Applications (1)

Application Number Title Priority Date Filing Date
BE20215929A BE1029974B1 (en) 2021-12-01 2021-12-01 FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPS

Country Status (1)

Country Link
BE (1) BE1029974B1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3394017A (en) * 1965-03-22 1968-07-23 Int Flavors & Fragrances Inc Poultry flavor composition and process
EP0160794A1 (en) * 1984-04-16 1985-11-13 Societe Des Produits Nestle S.A. Chicken flavorants and the processes for preparing them
WO2021219804A1 (en) * 2020-04-30 2021-11-04 Unilever Ip Holdings B.V. Composition for making bouillons

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3394017A (en) * 1965-03-22 1968-07-23 Int Flavors & Fragrances Inc Poultry flavor composition and process
EP0160794A1 (en) * 1984-04-16 1985-11-13 Societe Des Produits Nestle S.A. Chicken flavorants and the processes for preparing them
WO2021219804A1 (en) * 2020-04-30 2021-11-04 Unilever Ip Holdings B.V. Composition for making bouillons

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
RICHARD A WILSON ET AL: "Review of Literature on Chicken Flavor and Report of Isolation of Several New Chicken Flavor Components from Aqueous Cooked Chicken Broth", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,, vol. 20, no. 4, 1 July 1972 (1972-07-01), pages 741 - 747, XP001350231 *

Also Published As

Publication number Publication date
BE1029974A1 (en) 2023-06-23

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Legal Events

Date Code Title Description
FG Patent granted

Effective date: 20230626