| 摘要 |
1,188,363. Flavours; condiments. TAKEDA YAKUHIN KOGYO K.K. 21 April, 1967 [22 April, 1966], No. 18389/67. Heading A2B. A method of producing a condiment or flavour composition wherein one component is smoothly coated with one or more other components, comprises (1) mixing a component to be coated with one or more coating components in the presence of solvent, the components being selected from a flavorous amino acid or water-soluble salt thereof, a flavorous 5<SP>1</SP>-nucleotide or water soluble thereof, and sodium chloride (2) contacting the resulting mixture with a hot moist gas under such conditions that a dynamic equilibrium is substantially maintained between the amount of solvent vapourised from the mixture and the amount of liquid condensed from the hot moist gas and (3) drying the treated mixture my heating e.g. with a hot gas. The coating may be applied in solution, suspension, or dry form to the dry or moistened material to be coated. The component to be coated, the coating components and the solvent may be mixed prior to entry into a column and/or at the top of a column, through which column hot gas introduced from the bottom of the column, is flowing such that steps (2) and (3) of the process are carried out in the middle and bottom portions of the column respectively. The component to be coated and coating components may be monosodium glutamate and aspartate, alanine, glycine, threonine and disodium salts of 5<SP>1</SP>-inosinic acid and 5<SP>1</SP>-guanylic acid. The solvent may be water, methanol, ethanol, propanol, butanol and acetone. The hot moist gas may be air, nitrogen or carbon dioxide moistened with water or other liquid. |
