JPS5692755A - Preparation of composite food perfumery - Google Patents

Preparation of composite food perfumery

Info

Publication number
JPS5692755A
JPS5692755A JP16814779A JP16814779A JPS5692755A JP S5692755 A JPS5692755 A JP S5692755A JP 16814779 A JP16814779 A JP 16814779A JP 16814779 A JP16814779 A JP 16814779A JP S5692755 A JPS5692755 A JP S5692755A
Authority
JP
Japan
Prior art keywords
perfumery
oil
composite food
hardened
food
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.)
Pending
Application number
JP16814779A
Other languages
Japanese (ja)
Inventor
Shigeo Kobayashi
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.)
OGAWA KORYO KK
Original Assignee
OGAWA KORYO KK
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 OGAWA KORYO KK filed Critical OGAWA KORYO KK
Priority to JP16814779A priority Critical patent/JPS5692755A/en
Publication of JPS5692755A publication Critical patent/JPS5692755A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: To prepare a composite food perfumery exhibiting effective perfumery activity when added to a food raw material, by coating a perfumery included in cyclodextrin with an animal or vegetable hardened oil or fat containing other kind of perfumery.
CONSTITUTION: In the constituents of composite food perfumery, perfumes rich in components having high volatility and those having poor resistance to thermal oxidation, e.g. orange oil, lemon oil, etc. are included in cyclodextrin to obtain an inclusion compound. The compound is coated with an animal or vegetable oil or fat which is solid at room temperature, e.g. hardened beef tallow, lard, hardened coconut oil, etc. having a melting point of ≥60°C to obtain the objective composite food perfumery.
COPYRIGHT: (C)1981,JPO&Japio
JP16814779A 1979-12-26 1979-12-26 Preparation of composite food perfumery Pending JPS5692755A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16814779A JPS5692755A (en) 1979-12-26 1979-12-26 Preparation of composite food perfumery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16814779A JPS5692755A (en) 1979-12-26 1979-12-26 Preparation of composite food perfumery

Publications (1)

Publication Number Publication Date
JPS5692755A true JPS5692755A (en) 1981-07-27

Family

ID=15862688

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16814779A Pending JPS5692755A (en) 1979-12-26 1979-12-26 Preparation of composite food perfumery

Country Status (1)

Country Link
JP (1) JPS5692755A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0662789A (en) * 1992-08-21 1994-03-08 Nisshin Flour Milling Co Ltd Powdered seasoning for hydrous food
JP2018153123A (en) * 2017-03-17 2018-10-04 アサヒ飲料株式会社 Beverage packed in container

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0662789A (en) * 1992-08-21 1994-03-08 Nisshin Flour Milling Co Ltd Powdered seasoning for hydrous food
JP2018153123A (en) * 2017-03-17 2018-10-04 アサヒ飲料株式会社 Beverage packed in container

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