JPS5599172A - Production of novel flavor additive - Google Patents

Production of novel flavor additive

Info

Publication number
JPS5599172A
JPS5599172A JP609479A JP609479A JPS5599172A JP S5599172 A JPS5599172 A JP S5599172A JP 609479 A JP609479 A JP 609479A JP 609479 A JP609479 A JP 609479A JP S5599172 A JPS5599172 A JP S5599172A
Authority
JP
Japan
Prior art keywords
monosaccharide
lecithin
flavor additive
production
material containing
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
JP609479A
Other languages
Japanese (ja)
Other versions
JPS5850712B2 (en
Inventor
Mitsuhisa Tsuchikawa
Iwao Kanetani
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.)
Takasago International Corp
Takasago Corp
Original Assignee
Takasago Perfumery Industry Co
Takasago Corp
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 Takasago Perfumery Industry Co, Takasago Corp filed Critical Takasago Perfumery Industry Co
Priority to JP54006094A priority Critical patent/JPS5850712B2/en
Publication of JPS5599172A publication Critical patent/JPS5599172A/en
Publication of JPS5850712B2 publication Critical patent/JPS5850712B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: Lecithin or a material containing the same and a monosaccharide are heated together with an edible fat in the presence of water to effect the reaction between them to produce said flavor additive which can be used over a wide range of food industry because of its egg-like taste and flavor.
CONSTITUTION: Lecithin or a material containing the same, e.g., yolk, liver or soybean, a monosaccharide such as rhamnose, an edible fat, preferably vegetable oil, and, when necessary, at least one of amino acids are used in a weight proportion of 1 lecithin, 1W20 monosaccharide, 10W250 edible oil and 0.01W2 amino acid. The mixture is placed together with 5W100pts. of water into a tight-sealed vessel and heated at about 50W180°C for 10min.W3hr. to effect the reation.
COPYRIGHT: (C)1980,JPO&Japio
JP54006094A 1979-01-24 1979-01-24 Manufacturing method for new flavor additives Expired JPS5850712B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54006094A JPS5850712B2 (en) 1979-01-24 1979-01-24 Manufacturing method for new flavor additives

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54006094A JPS5850712B2 (en) 1979-01-24 1979-01-24 Manufacturing method for new flavor additives

Publications (2)

Publication Number Publication Date
JPS5599172A true JPS5599172A (en) 1980-07-28
JPS5850712B2 JPS5850712B2 (en) 1983-11-11

Family

ID=11628919

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54006094A Expired JPS5850712B2 (en) 1979-01-24 1979-01-24 Manufacturing method for new flavor additives

Country Status (1)

Country Link
JP (1) JPS5850712B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6171121B1 (en) * 2016-08-03 2017-08-02 ケミ・コム・ジャパン株式会社 Processed egg product, egg flavor enhancing composition, and method for producing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6171121B1 (en) * 2016-08-03 2017-08-02 ケミ・コム・ジャパン株式会社 Processed egg product, egg flavor enhancing composition, and method for producing the same

Also Published As

Publication number Publication date
JPS5850712B2 (en) 1983-11-11

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