| 摘要 |
The flavour of a foodstuff is enhanced by adding to it one or p more of the following compounds: 51-guanylic acid, 51-uridylic acid, 51-cytidylic acid or 51-xanthylic acid, or a non-toxic salt or amide of the acids. The compounds are preferably used in a concentration of around 0.007%, e.g. from 0.1 to 0.001% by weight in the case of a liquid foodstuff. Further improvement in flavour is imparted with mixtures of the above compounds or when they are employed, together with sodium glutamate, 51 - inosinic acid, sodium succinate and other known chemical condiments. Alkali metal (sodium), alkaline earth metal, ammonium and histidine salts, and acid amides of the compounds may be employed. Foodstuffs mentioned are soups, sauces, pickles, boiled foods, sausages, canned foods, table salt, salads, bread, pastes, fruit juices, vinegar, alcoholic drinks and other fermented foodstuffs. According to one of several similar examples, the taste or flavour of a vegetable soup was improved by addition, prior to cooking, of 400 mg. sodium 51-guanylate and 200 mg. sodium 51-uridylate per litre of soup. Other examples are directed to improving the flavour of sak</>e and raw soya, respectively. Specifications 912,790 and 933,826 are referred to. |
