| 摘要 |
1449279 Aroma and flavouring substances L GIVAUDAN & CIE SA 17 Dec 1973 [18 Dec 1972] 58281/73 Heading A2B Aromas and flavourings are made by treating (e.g. for 15 mins. to 2 hrs.) to non- enzymatic browning temperatures (e.g. 90- 180‹C) a liquid product (which may be in spray-dried form) obtained from full cream milk, skim milk, skim milk powder, milk concentrate, whey, whey powder, yoghurt, yoghurt powder or buttermilk, by enzymatic proteolysis and lactic acid fermentation (or in the case of yoghurt or yoghurt powder by enzymatic proteolysis only). The proteolysis is carried out using proteases of vegetable, animal or microbial origin which are capable of clarifying aqueous suspensions in less than 24 hours in weakly acid, weakly basic or neutral medium, and the lactic acid fermentation is carried out using bacteria of the genus Lactobacilli or Streptococci. The heating step may be carried out in the presence of cysteine, in which case a meaty aroma is produced, the cysteine being used in a ratio of 1:3 to 1:4 of liquid product. If less or no cysteine is used, a baked goods aroma is formed. Apart from cysteine, other amino acids or peptides (e.g. alanine, arginine, cystine, proline, glycine, histidine, isoleucine, leucine, lysine, serine, threonine, valine, anserine), sugars (e.g. arobinose, xylose), polyalcohols (e.g. glycerol, propylene glycol), monosodium glutamate, disodium inosine-5'-monophosphate, disodium guanosine-5-phosphate, fats (e.g. groundnut oil) butter or butter substitute, may also be included. The aroma may be used in solution, or as a paste or powder. A carrier e.g. gum arabic, salts, or brewers yeast may be used. Indoles, maltol, dienals, spice oleoresins or smoke aromas may also be added as flavour improvers. |
