BE563369A - - Google Patents

Info

Publication number
BE563369A
BE563369A BE563369DA BE563369A BE 563369 A BE563369 A BE 563369A BE 563369D A BE563369D A BE 563369DA BE 563369 A BE563369 A BE 563369A
Authority
BE
Belgium
Prior art keywords
cysteine
cystine
reaction
smoke
weight
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE563369A publication Critical patent/BE563369A/fr

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/21Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
BE563369D BE563369A (instruction)

Publications (1)

Publication Number Publication Date
BE563369A true BE563369A (instruction)

Family

ID=184629

Family Applications (1)

Application Number Title Priority Date Filing Date
BE563369D BE563369A (instruction)

Country Status (1)

Country Link
BE (1) BE563369A (instruction)

Similar Documents

Publication Publication Date Title
EP0030327B1 (fr) Procédé de fabrication d'un agent aromatisant
JP4330997B2 (ja) チキン風味を有する組成物、その使用及び製造
EP0878135B1 (fr) Procédé de préparation et d'extraction d'arômes
CH679544A5 (instruction)
EP0643922B1 (fr) Agent aromatisant
EP0710449A1 (fr) Agent aromatisant
KR101951686B1 (ko) 식용곤충 산 가수분해물을 제조하는 방법
JP2001521728A (ja) 加水分解物の製造
CN1852664A (zh) 蛋白质水解物的制造方法及蛋白质水解物
JPH11151072A (ja) γ−アミノ酪酸を富化した大豆食品素材
BE563369A (instruction)
EP0490794B1 (fr) Compositions utiles en tant que matières premières pour la préparation d'arômes salés et/ou grillés et/ou torréfiés notamment par des réactions de Maillard
JPH0253456A (ja) 塩辛味増強剤
US2918376A (en) Flavoring substances and their preparation
TWI230038B (en) Method for producing soy sauce
EP0778350B1 (fr) Procédé de transformation du soufre élémentaire en sulfure
EP0539820A1 (fr) Procédé pour éviter le brunissement d'un produit alimentaire
EP0582050A1 (fr) Procédé de préparation d'un agent aromatisant
JP2002010773A (ja) 黒糖モロミ酢、黒糖発酵飲料及びその製造方法
JPH0347051A (ja) 調味料原液の製造方法
BE561424A (instruction)
JP2017093371A (ja) 新規スモーク感付与剤及びその製造方法
JPS6023819B2 (ja) 穀類を原料とするしようちゆう蒸留廃液を原料としたアルコ−ル醗酵調味液の製造法
JP2004089141A (ja) 香味の優れた水産物の抽出物の製造方法
JPH04197153A (ja) 無塩動物性醗酵粉末調味料の製造法