| 摘要 |
<p>Production of aromatic odours and flavours using animal and plant tissues. G5-. Selected animal or plant tissues with little odour or flavour are added to an aqueous solution of specified mineral and in some cases, organic substances and irradiated with light under controlled conditions. The characteristic odour and flavour of the animal or plant used is developed in the solution. In the case of animals, the preferred tissue is bone marrow, especially from the spinal cord. If from a freshly killed animal, this is added to water containing per litre, a sugar (0.3 to 12g) a vitamin (0.5 mg to 2g) and a potassium phosphate (0.3 to 3g). The solution is maintained under a nitrogen atmosphere at 4 degrees to 10 degrees C (pref. 8 degrees C) for a minimum time of 12 to 96 hours while irradiated with light (pref. orange). Other substances, such as iron phosphate, gelatin and gluten may be added in specified amounts. The preferred plant tissue is the parenchym of stalks and the solution used is calcium nitrate (0.3 to 3g) potassium phosphate (0.05 to 3g) and magnesium sulphate (0.01 to 2g). Green light must be excluded during irradiation, and the temp. maintained at 16 degrees to 40 degrees C (pref. 37 degrees C). The odour and flavour obtained from a given amount of cheap animal or plant tissue is equivalent to that present in a much larger, quantity of flesh or fruit.</p> |
