BE1029974B1 - FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPS - Google Patents
FLAVOR COMPOSITION FOR BROTH, FUND AND SOUPSInfo
- 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
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
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.
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)
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 |
-
2021
- 2021-12-01 BE BE20215929A patent/BE1029974B1/en active IP Right Grant
Patent Citations (3)
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)
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 |