| 摘要 |
1,126,889. Amino acid-ribose phosphate reaction products. KYOWA HAKKO KOGYO Ltd. 25 Oct., 1966 [1 Nov., 1965], No. 47847/66. Heading C2C. [Also in Divisions A2 and C3] A meat flavour is obtained by heating ribose- 5-phosphate, preferably in aqueous solution, with at least one amino-acid at 100-250‹ C. The product is preferably aged for at least 24 hours, and may thereafter be freeze dried. Suitable amino acids include lysine, hydrolysed protein, or casein hydrolysate. Also referred to are arginine, ornithine, methionine, cystine and cysteine. |
