http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DD-252943-A3

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26
filingDate 1982-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fda325e60df791302bbdf7e93e644bd7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8cb9d30690048c20dee3231508303f5
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publicationDate 1988-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber DD-252943-A3
titleOfInvention METHOD FOR PRODUCING MEAT AROMA CONCENTRATES
abstract The invention relates to a process for the preparation of meat flavor concentrates from a protein hydrolyzate, a sulfur-containing compound and carbohydrate components in the course of a thermal reaction. These meat flavor concentrates are also suitable for the flavoring of dietetic foods. The object of the invention is essentially to produce a natural flesh flavor corresponding Fleischaromakonzentrat that is constantly available in the same quality, safe to health and versatile. According to the invention, neutralized hydrochloric acid vegetable protein partial hydrolysates, together with a sulfur-containing compound and two carbohydrate components, are subjected to a brief thermal reaction at specific proportions of the components.
priorityDate 1982-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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