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    • 2. 发明授权
    • Edible compositions having a meat flavor and processes for making same
    • 具有肉味的食用组合物及其制造方法
    • US4076852A
    • 1978-02-28
    • US451470
    • 1974-03-15
    • Andries Van DelftChristopher Giacino
    • Andries Van DelftChristopher Giacino
    • A23L23/10A23L27/21A23L1/227
    • A23L23/10A23L27/215
    • Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) the whole internal contents of a poultry egg or egg white or egg yolk or enzymatic digest of same, with (II) a poultry meat or other meat powder or enzymatic digest thereof and, in addition, (III) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (IV) thiamine and/or thiazole alkanols and (V) other free amino acids and/or polypeptides and, in addition, if desired, a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.
    • 赋予食品肉肉风味的方法,包括向其中加入少量加工产品(I)禽蛋或蛋白或蛋黄或其蛋白酶的消化物的全部内部物质,(II)家禽肉或 另外,(III)硫化合物如半胱氨酸或牛磺酸,以及(如果需要的话)(优选)(Ⅳ)硫胺素和/或噻唑链烷醇和(Ⅴ)其它游离氨基酸和/ 或多肽,另外如果需要,单糖和/或二糖如蔗糖和/或多糖; 以及含有这种加工产品和任选材料的调味组合物和风味增强组合物以及如此获得的食品。