ES2035283T3 - Procedimiento para la preparacion de un aroma de asado al carbon vegetal, y composicion. - Google Patents
Procedimiento para la preparacion de un aroma de asado al carbon vegetal, y composicion.Info
- Publication number
- ES2035283T3 ES2035283T3 ES198888304037T ES88304037T ES2035283T3 ES 2035283 T3 ES2035283 T3 ES 2035283T3 ES 198888304037 T ES198888304037 T ES 198888304037T ES 88304037 T ES88304037 T ES 88304037T ES 2035283 T3 ES2035283 T3 ES 2035283T3
- Authority
- ES
- Spain
- Prior art keywords
- scent
- procedure
- preparation
- composition
- charcoal roasting
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/27—Smoke flavours
-
- 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
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
SE CONSIGUE UN PROCEDIMIENTO PARA OBTENER UN SABOR A ASADO CON CARBON VEGETAL DISTRIBUYENDO UNA GRASA O ACEITE CALENTADOS EN FORMA DE PELICULA DELGADA, QUE SE EXPONE A UNA TEMPERATURA DE 325 (GRADOS) C POR LO MENOS, DURANTE UN PERIODO DE TIEMPO MENOR QUE 2 MINUTOS, PARA CALENTAR EXOTERMICAMENTE LA GRASA A 343 (GRADOS) C POR LO MENOS Y DESPUES ENFRIAR RAPIDAMENTE EL PRODUCTO SABOREADO A UNA TEMPERATURA MENOR QUE 104 (GRADOS) C, SIENDO DISIPADA COMO VAPOR RESIDUAL UNA FRACCION MINIMA DEL ACEITE CALENTADO EXOTERMICAMENTE.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/054,639 US4820538A (en) | 1987-05-27 | 1987-05-27 | Process to produce a charcoal broiled flavor |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2035283T3 true ES2035283T3 (es) | 1993-04-16 |
Family
ID=21992499
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES198888304037T Expired - Lifetime ES2035283T3 (es) | 1987-05-27 | 1988-05-25 | Procedimiento para la preparacion de un aroma de asado al carbon vegetal, y composicion. |
Country Status (8)
Country | Link |
---|---|
US (1) | US4820538A (es) |
EP (1) | EP0293097B1 (es) |
JP (1) | JPS6410958A (es) |
AT (1) | ATE71264T1 (es) |
CA (1) | CA1305354C (es) |
DE (1) | DE3867535D1 (es) |
ES (1) | ES2035283T3 (es) |
GR (1) | GR3004014T3 (es) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE68907040T2 (de) * | 1988-12-23 | 1993-09-16 | Unilever Nv | Aromakonzentrat. |
US5271949A (en) * | 1991-09-18 | 1993-12-21 | Van Den Bergh Foods Company, Division Of Conopco, Inc. | Process for preparing a flavor concentrate |
US5587196A (en) * | 1995-02-15 | 1996-12-24 | Kraft Foods, Inc. | Methods and compositions to add flavor to food products containing lipid |
US5496579A (en) * | 1995-03-24 | 1996-03-05 | Kraft Foods, Inc. | Process and apparatus for producing a flavoring composition |
AU722468B2 (en) * | 1995-07-20 | 2000-08-03 | Unilever Plc | Flavouring of edible oils |
CA2199577C (en) | 1997-03-10 | 2006-01-24 | Barry A. Freel | Grilled flavour composition and process to produce |
US6495184B1 (en) | 2001-10-12 | 2002-12-17 | Kraft Foods Holdings, Inc. | Grilled meat flavoring composition and method of preparation |
US7988819B1 (en) | 2002-10-02 | 2011-08-02 | Flavor & Food Ingredients, Inc. | System and method for preparing at least one flavorant having an aroma and taste of a predetermined form of grilling |
US20080095906A1 (en) * | 2006-10-20 | 2008-04-24 | Kraft Foods Holdings, Inc. | Continuous thermal process for flavor preparation |
WO2019141358A1 (de) | 2018-01-18 | 2019-07-25 | Symrise Ag | Verfahren zur herstellung von aromastoffen mit verbessertem sensorischen profil |
EP3740085A1 (de) | 2018-01-18 | 2020-11-25 | Symrise AG | Natürliche aromen mit neuartigen grillähnlichen aromaprofilen |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3873741A (en) * | 1973-02-05 | 1975-03-25 | Griffith Laboratories | Air regulation in the pyrolysis of wood to produce liquid smoke for the treatment of food products |
US4154866A (en) * | 1976-08-24 | 1979-05-15 | Stange Co. | Method of producing from wood tar a liquid smoke product for use in food processing, and product of said method |
US4571342A (en) * | 1981-08-10 | 1986-02-18 | General Foods Corporation | Charcoal broiled flavor composition |
-
1987
- 1987-05-27 US US07/054,639 patent/US4820538A/en not_active Expired - Lifetime
-
1988
- 1988-05-25 AT AT88304037T patent/ATE71264T1/de not_active IP Right Cessation
- 1988-05-25 CA CA000567670A patent/CA1305354C/en not_active Expired - Lifetime
- 1988-05-25 DE DE8888304037T patent/DE3867535D1/de not_active Expired - Lifetime
- 1988-05-25 ES ES198888304037T patent/ES2035283T3/es not_active Expired - Lifetime
- 1988-05-25 EP EP88304037A patent/EP0293097B1/en not_active Expired - Lifetime
- 1988-05-27 JP JP63130064A patent/JPS6410958A/ja active Pending
-
1992
- 1992-03-11 GR GR920400403T patent/GR3004014T3/el unknown
Also Published As
Publication number | Publication date |
---|---|
DE3867535D1 (de) | 1992-02-20 |
CA1305354C (en) | 1992-07-21 |
US4820538A (en) | 1989-04-11 |
JPS6410958A (en) | 1989-01-13 |
EP0293097B1 (en) | 1992-01-08 |
GR3004014T3 (es) | 1993-03-31 |
ATE71264T1 (de) | 1992-01-15 |
EP0293097A1 (en) | 1988-11-30 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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