Smoke-flavouring meat prods - with aq compsn contg carbonyl cpds., org. acids, phenols and amines

Compsn for imparting a smoked odour and flavour to meat prods. contains (by wt.) (1) carbonyl cpds. consisting of 0.05-0.8(0.17)% furfurol, 0.0002-0.05(0.002)% valeraldehyde, 0.0003-0.0004(0.0012)% dihydroxy acetate and 0.0001-0.001(0.0002)% diacetyl, (2) org. acids consisting of 0.2-1.5(0.9)% AcOH,...

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Bibliographische Detailangaben
Hauptverfasser:	LYASKOWSKAYA, JULIA NASAROWNA, GORBATOW, WASILY MATWEEWITSCH, KRYALOWA, NINA NIKOLAEWNA, SOLOWIEWA GEB. SASYPKINA, LJUDMILA IWANOWNA, WOLOWINSKAYA, WALENTINA PAWLOWNA, BASAROWA, KLAWDIA IWANOWNA, KHLAMOWA GEB. KAKTURSKAYA, RIMMA IGOREWNA, SINITSYN, KONSTANTIN DMITRIEWITSCH
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Compsn for imparting a smoked odour and flavour to meat prods. contains (by wt.) (1) carbonyl cpds. consisting of 0.05-0.8(0.17)% furfurol, 0.0002-0.05(0.002)% valeraldehyde, 0.0003-0.0004(0.0012)% dihydroxy acetate and 0.0001-0.001(0.0002)% diacetyl, (2) org. acids consisting of 0.2-1.5(0.9)% AcOH, 0.01-0.1(0.06)% HCOOH, 0.03-0.25(0.14)% propionic acid, 0.001-0.03(0.016)% butyric acid.0.01-0.1(0.06)% valeric acid, 0.003-0.05(0.008)% caproic acid, 0.001-0.01(0.006)% caprylic acid, (3) phenols, consisting of 0.0002-0.01(0.001)% guaiacol, 0.0002-0.01(0.001)% o-cresol; and (4) bases, consisting of 0.00005-0.0008(0.00016)% ethylamine, 0.00005-0.0008(0.00016)% n-hexylamine, bal. water of 1% EtOH, pref. water, to 100%. Used in meat ind., e.g. for broiler sausages. Compsns. are stable, free from ballast materials, and economically and easily prepd. Compsn. is a light yellow liq., with vinegar-like aroma and weakly acid taste.