公开(公告)号：US06716468B1

公开(公告)日：2004-04-06

申请号：US09677780

申请日：2000-10-02

申请人： Wolfgang Fitz ,  Andries Van Delft ,  Josef Kerler ,  Theodorus Gerardus Maria Hesp ,  Willem Apeldoorn ,  Gerrit Hendrik Altena

发明人： Wolfgang Fitz ,  Andries Van Delft ,  Josef Kerler ,  Theodorus Gerardus Maria Hesp ,  Willem Apeldoorn ,  Gerrit Hendrik Altena

IPC分类号： A23L122

CPC分类号： A23L27/2022

摘要： The invention relates to foodstuffs having a savory flavor, to a process for their preparation and to compositions having a savory flavor which products comprise (hydrogenated) 2-methyl-3-furanthiol and/or a derivative thereof and methanedithiol and/or a derivative thereof. Under derivatives are here to be understood their esters like thioacetates, their thioethers like methyl sulfides their disulphides etc. The combination of the above identified two groups of sulphur compounds in ppb levels leads to a foodstuffs with powerful flavor reminiscent of beef broth.

摘要翻译： 本发明涉及具有美味风味的食品，其制备方法和具有咸味风味的组合物，该产品包含（氢化）2-甲基-3-呋喃硫醇和/或其衍生物和甲硫醚和/或其衍生物 。 衍生物在这里被理解为它们的酯如硫代乙酸酯，其硫醚如甲基硫化物它们的二硫化物等。上述鉴定的两组硫化合物的ppb水平的组合导致具有强烈风味的食物，使人想起牛肉汤。

公开(公告)号：US4076852A

公开(公告)日：1978-02-28

申请号：US451470

申请日：1974-03-15

申请人： Andries Van Delft ,  Christopher Giacino

发明人： Andries Van Delft ,  Christopher Giacino

IPC分类号： A23L23/10 ,  A23L27/21 ,  A23L1/227

CPC分类号： A23L23/10 ,  A23L27/215

摘要： Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) the whole internal contents of a poultry egg or egg white or egg yolk or enzymatic digest of same, with (II) a poultry meat or other meat powder or enzymatic digest thereof and, in addition, (III) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (IV) thiamine and/or thiazole alkanols and (V) other free amino acids and/or polypeptides and, in addition, if desired, a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.

摘要翻译： 赋予食品肉肉风味的方法，包括向其中加入少量加工产品（I）禽蛋或蛋白或蛋黄或其蛋白酶的消化物的全部内部物质，（II）家禽肉或 另外，（III）硫化合物如半胱氨酸或牛磺酸，以及（如果需要的话）（优选）（Ⅳ）硫胺素和/或噻唑链烷醇和（Ⅴ）其它游离氨基酸和/ 或多肽，另外如果需要，单糖和/或二糖如蔗糖和/或多糖; 以及含有这种加工产品和任选材料的调味组合物和风味增强组合物以及如此获得的食品。