| 摘要 |
1,232,719. Meat flavour. AJINOMOTO CO. Inc. 11 July, 1969 [11 July, 1968], No. 35172/69. Heading A2B. A composition having a meat flavour is prepared by mixing a first ingredient prepared by heating at least one amino acid and a reducing sugar in water and a second ingredient prepared by heating cystine and/or cysteine and a reducing sugar in fat or oil. The amino acid may be glutamic acid, threonine, valine, lysine, alanine, glycine, leucine, isoleucine, methionine, proline, serine or creatinine. The reducing sugar may be xylose, ribose, glucose or sorbitol. The fat may be an aminal or vegetable oil, phospholipid or glycerides of fatty acids containing at least 11 carbon atoms. The composition may also comprise disodium inosinate, calcium lactate, monosodium succinate, potassium hydrogen phosphate, potassium chloride and salt. The compositiion may be in the form of a paste or a spray dried powder. |
