JPS553753A - Flavoring and its agent - Google Patents

Flavoring and its agent

Info

Publication number
JPS553753A
JPS553753A JP7546878A JP7546878A JPS553753A JP S553753 A JPS553753 A JP S553753A JP 7546878 A JP7546878 A JP 7546878A JP 7546878 A JP7546878 A JP 7546878A JP S553753 A JPS553753 A JP S553753A
Authority
JP
Japan
Prior art keywords
foods
maltol
product
parts
maillard reaction
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.)
Granted
Application number
JP7546878A
Other languages
Japanese (ja)
Other versions
JPS5835067B2 (en
Inventor
Kengo Ishida
Yoshinobu Tanji
Takeshi Suzuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
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 Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Priority to JP53075468A priority Critical patent/JPS5835067B2/en
Publication of JPS553753A publication Critical patent/JPS553753A/en
Publication of JPS5835067B2 publication Critical patent/JPS5835067B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To flavor unpleasant smell of foods, particularly mutton, fish meat and soybean, by adding a product of the Maillard reaction and maltol to the foods.
CONSTITUTION: 100 parts by wt. of (A) a product of the Maillard reaction, obtained by reacting amino acids, peptides, proteins or substances containing them with sugars having reducing groups, and 0.2W10 parts by wt. of (B) maltol are added to foods. The contents of (A) and (B) are 0.2W4.0wt.% and 0.001W0.15 wt.% on the dry basis of the foods, respectively.
COPYRIGHT: (C)1980,JPO&Japio
JP53075468A 1978-06-23 1978-06-23 Odor correction method and odor correction agent Expired JPS5835067B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53075468A JPS5835067B2 (en) 1978-06-23 1978-06-23 Odor correction method and odor correction agent

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53075468A JPS5835067B2 (en) 1978-06-23 1978-06-23 Odor correction method and odor correction agent

Publications (2)

Publication Number Publication Date
JPS553753A true JPS553753A (en) 1980-01-11
JPS5835067B2 JPS5835067B2 (en) 1983-07-30

Family

ID=13577162

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53075468A Expired JPS5835067B2 (en) 1978-06-23 1978-06-23 Odor correction method and odor correction agent

Country Status (1)

Country Link
JP (1) JPS5835067B2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008025720A1 (en) * 2006-08-31 2008-03-06 Nestec S.A. A cooking aid composition obtained through thermal processing
CN103584045A (en) * 2013-11-07 2014-02-19 中国农业科学院农产品加工研究所 Preparation method of goat bone source muttony seasoning
JP2018121633A (en) * 2017-02-03 2018-08-09 キッコーマン株式会社 Composition for meat heat cooking, retort food containing meat, heat odor inhibition method of retort food containing meat and manufacturing method of retort food containing meat

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59148185U (en) * 1983-03-19 1984-10-03 株式会社電元社製作所 electric resistance welding machine

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008025720A1 (en) * 2006-08-31 2008-03-06 Nestec S.A. A cooking aid composition obtained through thermal processing
EP1900293A1 (en) * 2006-08-31 2008-03-19 Nestec S.A. A cooking aid composition obtained through thermal processing
CN103584045A (en) * 2013-11-07 2014-02-19 中国农业科学院农产品加工研究所 Preparation method of goat bone source muttony seasoning
JP2018121633A (en) * 2017-02-03 2018-08-09 キッコーマン株式会社 Composition for meat heat cooking, retort food containing meat, heat odor inhibition method of retort food containing meat and manufacturing method of retort food containing meat

Also Published As

Publication number Publication date
JPS5835067B2 (en) 1983-07-30

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