JPS5522067B1 - - Google Patents

Info

Publication number
JPS5522067B1
JPS5522067B1 JP2169471A JP2169471A JPS5522067B1 JP S5522067 B1 JPS5522067 B1 JP S5522067B1 JP 2169471 A JP2169471 A JP 2169471A JP 2169471 A JP2169471 A JP 2169471A JP S5522067 B1 JPS5522067 B1 JP S5522067B1
Authority
JP
Japan
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.)
Pending
Application number
JP2169471A
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 filed Critical
Publication of JPS5522067B1 publication Critical patent/JPS5522067B1/ja
Pending legal-status Critical Current

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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic 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)
  • Meat, Egg Or Seafood Products (AREA)
JP2169471A 1970-06-05 1971-04-07 Pending JPS5522067B1 (ja)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB27262/70A GB1284357A (en) 1970-06-05 1970-06-05 Flavouring agent

Publications (1)

Publication Number Publication Date
JPS5522067B1 true JPS5522067B1 (ja) 1980-06-14

Family

ID=10256713

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2169471A Pending JPS5522067B1 (ja) 1970-06-05 1971-04-07

Country Status (8)

Country Link
US (1) US3645753A (ja)
JP (1) JPS5522067B1 (ja)
AT (1) AT320409B (ja)
CH (1) CH525624A (ja)
DE (1) DE2109084C3 (ja)
ES (1) ES389267A1 (ja)
FR (1) FR2095510A5 (ja)
GB (1) GB1284357A (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5828945A (ja) * 1981-08-12 1983-02-21 Daikin Ind Ltd 温水用熱交換器

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH537158A (fr) * 1971-09-28 1973-05-31 Maggi Ag Procédé de préparation d'un produit aromatisant
AU513914B2 (en) * 1976-06-08 1981-01-15 Stauffer Chemical Company Meaty flavour
CH620347A5 (ja) * 1977-03-17 1980-11-28 Maggi Ag
CH641646A5 (fr) * 1979-12-07 1984-03-15 Maggi Ag Procede de fabrication d'un agent aromatisant.
US4471002A (en) 1983-06-23 1984-09-11 International Flavors & Fragrances Inc. Enhancing taste of a cheddar cheese flavored foodstuff
US4514431A (en) * 1983-06-23 1985-04-30 International Flavors & Fragrances Inc. Enhancing the taste of a meat-flavored foodstuff
US4500559A (en) * 1983-10-14 1985-02-19 Stauffer Chemical Company Method of increasing the organoleptic acceptability of shank meat
CH670743A5 (ja) * 1987-04-06 1989-07-14 Nestle Sa
GB9009000D0 (en) * 1990-04-21 1990-06-20 Bovril Ltd Novel process
FR2825004B1 (fr) * 2001-05-22 2005-02-11 Bio Springer Produit dietetique satiant
MX2009005768A (es) * 2006-12-04 2009-06-10 Ajinomoto Kk Proceso para producir condimento.
JP5593641B2 (ja) * 2009-06-26 2014-09-24 味の素株式会社 減塩飲食品用組成物
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
RU2701852C2 (ru) 2013-01-11 2019-10-01 Импоссибл Фудз Инк. Способы и композиции для воздействия на профиль вкуса и аромата пригодных к потреблению веществ
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
PL3880005T3 (pl) * 2018-11-16 2022-08-08 Unilever Ip Holdings B.V. Kompozycja o smaku cebulowym oraz sposób jej wytwarzania

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2934436A (en) * 1956-10-05 1960-04-26 Lever Brothers Ltd Process for the preparation of a meat flavor
US2999753A (en) * 1958-10-13 1961-09-12 Ogilvie Flour Mills Company Lt Process for producing a proteinous food product
US3348954A (en) * 1966-02-16 1967-10-24 Gen Foods Corp Process for preparing meat flavor and aroma compositions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5828945A (ja) * 1981-08-12 1983-02-21 Daikin Ind Ltd 温水用熱交換器

Also Published As

Publication number Publication date
US3645753A (en) 1972-02-29
DE2109084A1 (de) 1971-12-09
FR2095510A5 (ja) 1972-02-11
DE2109084B2 (de) 1978-12-21
GB1284357A (en) 1972-08-09
CH525624A (fr) 1972-07-31
DE2109084C3 (de) 1979-08-23
ES389267A1 (es) 1973-06-16
AT320409B (de) 1975-02-10

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