| 摘要 |
1,206,265. Meat flavour. AJINOMOTO CO. Inc. 20 March, 1969 [29 March, 1968], No. 14814/69. Heading A2B. A meat-like flavour comprises the Maillard reaction product obtained by heating a solution containing a reducing sugar, for example a hexose or pentose, and cystine and/or cysteine, at 50-120‹C. and at a pressure of 70-200 kg/cm<SP>2</SP>, preferably for 1-10 hours and preferably at a pH of 8-10. The product may be dried and powdered. The product may be used in combination with the Maillard reaction product of a reducing sugar with another amino acid, such as glutamic or aspartic acid, tryptophan, histidine, theonine, valine, leucine, isoleucine, glycine, alanine, lysine, or arginine. |
