PL154214B1 - The production method of aroma essence of floral scent - Google Patents

Description

REPUBLIC POLAND PATENT DESCRIPTION 154 214 Additional patent to patent no. --- Int. Cl. ⁵ A23L 1/227 Reported: 88 04 20 / p. 272006 / Priority - UR PATE RUMP NEW Application announced: 89 10 30 βΠϊΕΙΜΑ óHin: RP Patent description published: 1991 11 29

Creators of the invention: Piotr Tomsik, Mieczysław Pałasiński, Marek Sikora

Authorized by the patent: Agricultural University of Hugo Kołłątaj,

Cracow, Poland/

THE METHOD OF INVIGRATING THE ESSENCES OF KIAT WINE FRAGRANCE

The subject of the maturation is the method of producing the essence with a floral scent.

The aromatic essence produced by the method of milking can be used to irrigate puddings, jellies, ice cream, drinks, cakes, confectionery and many other food products, stimulants, cosmetics and other products. It is known that monotrythies heated with oC-amino acids acquire the smell of food products, the smell obtained in this way depends on the carbohydrate and amino acid used in the reaction. The types of aromas obtained from glucose in this way are described by Z.N. GreensMelds and AAMacgilliway in their publication in the journal Process Biocherniitry, volume 7, issue 12, 1972 on page 11, and the chemistry of the process of aroma formation is described by G. Janicek, J. Pokorny, J. Davidek in the monoggaaii: Chemistry of food, published by Wydawnictwo Naukowe-Tecłhiiczne in AAaszawa in 1977, chapter 17. Aromas are formed due to the derivatives of pyrrole, imidazole, pyridine and pyrazine formed in the thermolysis of carbohydrates against amino acids.

There are known methods of producing aromatic essences by heating oC-amino acids with starch. These methods are described in Polish patents Nos. 148 907, 148 908, 148 010, 149, 215 and other patents of the Patent Office in Poland. Until now, in the world literature, before the present mulch, there is no description of the reaction of oC-amino acids with cellulose, because cellulose as a polysaccharide has a structure and properties completely different from starch.

The essence of the method according to the invention is that the cellulose is mixed with the cC. -amino acid in the form of tryptophan, wherein the mixture contains from 0.1 to 50% by weight tryptophan ^f anu ^ of formula lnym 2 'is heated from H ^{d O} h tempera ol round 15 ^{0 0} to ² ° C in the device providing the condensation volatile products are extracted, and then cooled and ground by known methods.

Ayynaazek is explained in more detail in the example below.

154 214

154 214

Example. l kg of cellulose is mixed with 0.05 kg of tryptophan of general formula ¹ ^ ^^ ^ ² ° is heated from ¹ h ^{to 10} h at from ¹⁵⁰ to ²⁰⁰ ° C in ^ap ewiiają CYM condensation of volatile products. The mixture turns from yellow to brown. Then the mixture is cooled down and ground. The reaction product is odorless but tasteless and may be used alone as an aromatic additive or distilled in a known manner.

Claims (1)

Patent claim A process happening of the essence of the fragrance odor of flowers, characterized in that the cellulose Mesha the alpha-amino acid in the form of tryptophan, wherein the mixture contains from 0.1 to 50% wagowch tryptophan of general formula £ ^ 22 ^ 2 ^ 2 ° ^sculpture shaft g of Ih to 10h at a temperature of about ^{d 1} 5 ⁰ 2 ⁰ ° ^C to the device ewiia jącym ^p s ^{k p} r a ^{c e} but roduktów volatiles and is then cooled and comminuted by known methods. Department of Publishing of the UP RP. Circulation 100 copies Price: PLN 3,000