Flavour compositions for piquant products

FIELD: chemistry.

SUBSTANCE: invention relates to the application of a formula compound, where R1 represents a methyl or ethyl group, with the compound being in the form of an edible salt, as a precursor of a flavour substance for the formation of an ingredient, which adds or enhances piquant, meat notes to a flavour composition or a flavoured food product.

EFFECT: addition or enhancement of piquant, meat notes to a flavour composition.

14 cl, 1 tbl

 

The technical field to which the invention relates.

The present invention relates to the field of flavour. More specifically, it refers to the predecessors of certain flavoring substances, which may form a flavoring ingredients, introducing or reinforcing some spicy notes.

In addition, the present invention relates to flavoring compositions containing at least one such connection.

The level of technology

2-acetylpyrrole and access is described in various articles: in particular, in the Synthesis of 2 - acetyl-1-pyrroline, The Principal Rice Flavor Component, J. Agric. Food Chem. 1993, 41, 1458, N. G. De Kimpe, C. V Stevens, M. A. Keppens.; Novel Syntheses of the Major Flavor Components if the Bread and Cooked Rice, J. Agric. Food Chem. 1996, 44, 1515, N. De Kimpe and M. Keppens; and New and Convenient Syntheses of the Important Roasty Popcorn-like Smelling Food Aroma Compounds 2 - Acetyl Pyrroline and 2 - Acetyl tetrahydropyridine and Their Corresponding Cyclic α-Amino Acids, J. Agric. Food Chem. 1998, 46, 616, T. Hofmann, P. Schieberle. In these documents fragrance 2-acetylpyrrole described as the aroma of cooked rice, and as such the flavor of crackers or popcorn.

In the patent application US-A-4522838 (Buttery et al.) disclosed the use of the above substances to make the food taste and aroma of fragrant rice. The connection can be used together with solid or liquid binders or carriers, it does not give preference to any to noritomo media. According to the description of the compound is stable in solution (e.g. water, ethanol), but turns red when aged. Therefore, it would be desirable to solve the problem of stability during storage.

In patent application US-A-5280127, US-A-5401521 and US-A-5446171 (all applications authors Duby et al.) disclosed are methods of obtaining 2-acetyl-1-pyrroline, including interaction with acid, preferably a mineral acid, and then neutralizing base, preferably a strong base.

However, it would be useful to offer the predecessor of the above-mentioned flavoring ingredient to obtain food, which release the desired flavoring substance in the course of cooking, for example, when exposed to heat or change in pH.

According to the authors, none of the documents containing the mention of the connection, not predict, not describe or suggest predecessor, which can release the desired flavoring compounds.

The invention

To date, the authors found that the compound of the formula

where R1represents a methyl or ethyl group, with specified

the connection is in the form of edible salt;

can be used as a precursor flavoring substances for the formation of the ingredient that brings in or enhances the spicy, meat notes flavoring composition or a flavored food product.

In a preferred variant of the invention, the edible salt is an acid salt of the compounds of formula (I).

Thus, in the context of the present invention, the expression "edible salt" means a salt, which is obtained by the interaction of the free base with an acid and which is edible. Examples of suitable acids include Hcl, sulfuric acid or hydrosulfate, phosphoric acid or hydrogen phosphate, carbonic acid or With2-C20-carboxylic acids. Especially preferred are mineral acids.

According to an additional variant of implementation, the compound of formula (I) is an edible salt of 2-acetylpyrrolidine or 2-propionylcarnitine. The preferred salts are the chlorides, sulfates or carbonates. More preferably, the compound of formula (I) is an edible salt of 2-acetylpyrrolidine, most preferably, this compound is a chloride 2-acetylpyrrolidine.

As mentioned above, the invention relates to the compound of formula (I) as the predecessor of the flavoring in the of radiant, which brings spicy, meat notes. Typically, these spicy, meat notes the inherent flavour of sun-dried or subjected to salting of meat, especially characteristic odor dry-cured ham.

According to a particular variant of the invention, such use is highly appreciated by specialists in food flavorings for flavor salty meat products such as ham, especially dry-cured ham.

In other words, as described above, the precursor can be used in a way to ensure, enhance, improve or modify flavoring properties of the corresponding composition, and the present method provides for adding flavoring to the composition an effective amount of at least one of the compounds of formula (I) and exercise in the course of obtaining compositions such as heat or change in pH, which ensures the formation of flavour compounds. The expression "the use of the compounds of formula (I)" means the use of any composition that contains a compound of the formula (I) and which preferably can be used in the flavor industry as a precursor of the active ingredients.

Flavoring compositions also are an implementation option infusion is his invention.

Therefore, another embodiment of the present invention is a flavoring composition containing:

i) at least one compound of formula (I)described above, as predecessor flavorings;

ii) at least one ingredient selected from the group consisting of a flavor carrier and flavoring basis; and

iii) optionally, at least one auxiliary flavoring substance.

According to a particular variant embodiment of the invention specified flavoring composition contains:

i) at least one compound of formula (I)described above, as an ingredient, predecessor flavorings;

ii) flavor the salty, fried and/or caramel type; and

iii) optionally at least one ingredient selected from the group consisting of a flavor carrier and adjuvant flavorings.

The term "flavoring media" the inventors mean here a substance which stabilizes an edible salt of the compounds of formula (I). In particular, it was found that acid enhance the stability of the connection. Examples of suitable acids include citric, ascorbic, phosphoric, lactic acid and MESI. Especially preferred is citric acid. This differs from the prior art mentioned above, in accordance with which you want after adding acid to the flavoring substance (no predecessor) must be conducted neutralization using a strong base.

Flavor media can also contain other materials, which preferably are practically neutral in flavor terms, i.e., that do not make significant changes in the organoleptic properties of flavoring ingredients.

For example, as non-limiting examples of liquid carriers may contain emulsifying system, i.e. a system comprising a solvent and a surfactant or a solvent commonly used in flavoring compositions. Detailed description of the nature and type of solvents commonly used in flavoring compositions, may not be exhaustive.

The inventors have also found that the stability of the precursor can be further improved by mixing with a carbohydrate carrier, and then encapsulating the mixture by drying to form the matrix that holds the predecessor. Examples of such carbohydrate materials may include forming the shell and pestiferous the e substances, such as mono, di - or trisaccharide, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetate, polyvinyl alcohols, proteins or pectins, or even materials that are listed in the link texts such as the book of N. Scherz, Hydrokolloids: Stabilisatoren, Dickungs - und Geliermittel in Lebensmittel, Band 2 der Schriftenreihe Lebensmittelchemie, Lebensmittelqualität, Behr's VerlagGmbH & Co., Hamburg, 1996.

However, it was justified such encapsulation predecessor flavorings in maltodextrins, characterized by the index of DE from 5 to 20, more preferably from 10 to 20, even more preferably from 12 to 20, most preferably from 15 to 20.

Most preferably, the precursor is mixed with acid and carbohydrate carrier in an aqueous solution, and then dried.

Methods of encapsulation are well known to the person skilled in the art and can be implemented using any one of a variety of procedures known in the art, such as, for example, spray drying, agglomeration, extrusion, encapsulation method of coating and freeze drying. Most preferred are extrusion and spray drying.

In the context of the present invention, the term "flavouring base material" refers to a composition comprising at least one joint flavor and gradient.

Joint flavoring ingredient is a compound of formula (I). In the context of the present invention "joint flavoring ingredient" means a compound which is used in flavoring preparations or compositions to impart a hedonic effect. In other words, this joint ingredient, which is considered as being a flavoring component, should be recognized as a specialist in the art as capable of giving or modify as desired the taste of the composition, and not just as a taste.

The nature and type of joint flavoring ingredient(s)contained in this basis, is not specified here, a more detailed description, which in any case would not be exhaustive, the expert can choose them on the basis of its General knowledge and according to the intended use or application and the desired organoleptic effect. In General, joint flavoring ingredients are so diverse chemical classes, as alcohols, aldehydes, ketones, esters, ethers, acetates, NITRILES, terpenoids, nitrogenous or sulphurous heterocyclic compounds and essential oils, and these joint ingredients can be natural and the synthetic origin. In any case, many of these joint ingredients listed in the link texts such as the book by S. Arctander, Perfume and Flavor Chemicals, 1969, Montclair, New Jersey, USA, or its later editions, or in other works of a similar nature, as well as an extensive patent literature related to the field of taste and aroma. It is also understood that these joint ingredients may be known compounds, which release the flavoring compounds of different types of regulated method.

However, according to a particular variant embodiment of the invention mentioned flavouring base material preferably contains at least one compound of the formula

where Rarepresents a hydrogen atom or a methyl group, a Rbrepresents a methyl or ethyl group, acetyl group or3-C10a group containing a carbonyl group. These compounds, known to bring meat nuances in flavour.

In a specific embodiment, Rbrepresents a group, such as metal, acetyl, 2-furancarboxylic, 1-methyl-3-oxobutyl, 1-methyl-3-oxopropyl, 1-ethyl-3-oxopropyl, 1-propyl-3-oxopropyl, 1,1-dimethyl-3-oxopropyl, 1 pentyl-5-oxopentanoic-3. In a particularly preferred embodiment, made the I R 9is a hydrogen atom.

Non-limiting examples of compounds (II) include:

S-(2,5-dimethyl-3-furyl)-2-furancarboxylic,2-methyl-3-methylthiophene,

S-(2-methyl-3-furyl) attentional or 3-[(2-methyl-3-furyl)thio]butanal.

Therefore, flavoring composition containing at least one compound of formula (I) and at least one compound of the formula (II) is also a variant implementation of the present invention.

Flavoring composition containing at least one compound of formula (I)may also contain flavoring adjuvant substances. In the context of the present invention, the expression "flavoring adjuvant substances" means an ingredient that can give added effect, such as color, some light resistance, chemical stability, etc. Detailed description of the nature and type of adjuvant commonly used in flavoring composition framework, may not be exhaustive, but it should be mentioned that these ingredients are well known to specialists in this field of technology.

A composition comprising at least one compound of formula (I) and at least one carrier of flavor and aroma is a specific variant of the invention, as well as flavoring component is ice, containing at least one compound of formula (I), at least one carrier of flavor and aroma, at least one flavoring base, and optionally at least one adjuvant flavorings.

In flavoring compositions mentioned above, sometimes it is desirable to have more than one compounds of formula (I), since this enables the specialist food flavorings to obtain a harmonious combination that represent flavour, with a combination of flavors and aroma of various compounds according to the invention.

Preferably, any mixture obtained directly by chemical synthesis, for example, without proper treatment, in which the compound of the invention will be included as initial, intermediate or final product may not be treated as a flavoring composition according to the invention.

The compound of formula (I) can preferably be included in the composition vkusoaromaticheskih items to bring or modification of the taste of the mentioned products. Consequently, the invention relates to flavoring compositions in the form of a food product, including:

i) at least one compound of formula (I)described above, as the predecessor of kusoyaro adicheskogo ingredient, or flavoring composition comprising at least one predecessor flavoring compounds described by formula (I); and

ii) the base of the food product.

The base of the food product is a food product as the food product or beverage. Suitable bases foods include spicy cubes, instant soups, canned soups, canned meat, instant noodles, frozen meals or products, sauces of all kinds, such as derivatives prepared tomato sauces, flavored oil and/or spreads, toffee mass, alcoholic beverages with flavor molasses/caramel, such as rum and drinks derived from sugar cane. Other suitable bases foods include snacks and biscuits (crackers), and pizza (frozen or ready for baking).

The nature and type of the components of food or drinks not specified here, a more detailed description, which in any case would not be exhaustive, the expert can choose them on the basis of its General knowledge and according to the nature of the specified product.

The proportions in which the compounds according to the invention can include a variety of the above mentioned products or compositions vary within a wide range of values. Specified the values depend on the nature vkusoaromaticheskih product and the desired organoleptic effects, and joint ingredients in this Foundation by mixing the compounds according to the invention with the joint flavoring ingredients, solvents or additives commonly used in this technical field.

In the case of flavoring compositions, typical concentrations are of the order of from 0.0001% to 1 wt.% the compounds of formula (I) from the mass consumer product, in which they are included. Following concentration of the above-mentioned range, for example, of the order of from 0.001% to 0.5 wt.%, can be used when the inclusion of these compounds in vkusoaromaticheskiye product, percentages refer to the weight of items.

As mentioned above, the predecessor of flavoring substances capable of forming aromatic compound which introduces or reinforces the desired spicy notes. Obtaining aromatic compounds can be accomplished in a number of ways, including heating during processing of the food product, the influence of oxygen on the predecessor flavorings, the interaction of the precursor with the base and so on, but not limited to the above procedures. Specialist in the field of flavors will easily determine the way in which can be formed flavoring connection.

In before Occitania aspect of the invention, immediately after the formation of the flavoring substances of the compound obtained is extracted into the solvent to ensure its stability. Suitable solvents include propylene glycol and triacetin. Specifically prefer triacetin.

Examples

Hereinafter the invention is described in more detail in the following example, in which the reduction correspond to the usual meaning in the art.

Example 1

Getting hydrochloride 2-acetylpyrrolidine, predecessor flavorings

To a solution of N-methoxy-N methylamide N-(tert-butoxycarbonyl)-L-Proline (5 g, 19,38 mmol) in diethyl ether (50 ml) was added dropwise a solution of MeMgBr (19 ml, 3 M in diethyl ether, 57 mmol) at 0°C in an atmosphere of N2. At the end of the addition the mixture was stirred for an additional 1.5 hours and Then the reaction was suppressed by addition of water (20 ml). The resulting suspension was extracted with diethyl ether (3×20 ml). The combined organic phase was washed with saturated salt solution, then dried over anhydrous MgSO4. After separation MgSO4filtration the solvent was removed with rotary evaporation under vacuum. After purification of the residue of the evaporation column chromatography using a column of silica was about 3 g (yield 72,7%) of tert-butyl 2-acetyl-1-pyrrolidinecarboxylic in the form of colorless mA is La. As eluent used a gradient mixture of pentane/diethyl ether from 80/20 (vol./about.) to 70/30 (vol./about.) within 40 minutes

MC: 213 (0,1, M+), 170 (19), 140 (7), 114 (44), 96 (11), 71 (5), 70 (100), 69 (6), 57 (89), 43 (19), 42 (6), 41 (25).

1H NMR (500 MHz, CD3D): δ 4,35; 4,18 (1H, m); to 3.58 (2H, m); 2,13; 2,17 (3H, s); of 1.94 (4H, m), 1,42; 1,46 (N, C).

To a solution of tert-butyl 2-acetyl-1-pyrrolidinecarboxylic (1.2 g; 5,63 mmol) in ether (3 ml) was added a solution of Hcl (30 ml, 2M Hcl in diethyl ether, 60 mmol) at 0°C. After addition the mixture was stirred at room temperature for 2 days. The solvent was removed by a stream of nitrogen to obtain a pale yellow oil. The oil obtained was washed 4 times with a mixture of pentane/ether (8/2, vol./about., 10 ml) by addition of a solvent, stirring for 1 min and removal of the solvent by pipette. Then acetone was added (10 ml) to dissolve the desired product, and a light brown mixture remained at the bottom of the flask. Top the acetone solution was filtered through a pipette filled with cotton as a filter. Additional acetone (5 ml) was used to rinse the flask and then passed through the filter pipette. The combined acetone solution was concentrated using a rotary evaporator (30°C, 20 Torr) to give 680 mg (yield of 89.7%) of the hydrochloride of 2-acetylpyrrolidine.

1H NMR (500 MHz, DMSO): δ 1,82 (mc, 1 H); 1.85 to 2,00 (m, 2H); of 2.28 (s, 3H); 2,29-of 2.38 (m, 1H); 3,16 (mc, N); 4,47 (mc, 1H).

13With NMR (125 MHz, DMSO): δ 202,8; 65,2; 45,0; 27,0; 26,6; 23,1.

Example 2

Flavoring compositions and vkusoaromaticheskiye products according to the invention

Two products from sausage meat with the taste of ham, (a) and (b)contain the following ingredients.

Composition (A)Composition (In)
Ingredientwt. %wt. %
Turkey meat31,0031,00
Chicken10,0010,00
Polyphosphate sodium (Hamin trade name)0,400,40
Protein soy concentrate4,804,80
Sol2,202,20
Salt for salting0,040,04
Sugar1,001,00
10,0010,00
Kostelany dye0,0030,003
Erythorbate sodium0,100,10
Carrageenan0,600,60
Monosodium glutamate0,100,10
Flavoring additive(1)0,100,10
Hydrochloride of 2-acetyl-1-pyrrolidine-is 0.0002
Cold water39,6639,6598
Amount100100
(1) for ham, 706409 01903 (from the company Firmenich, Geneva, Switzerland)

Each of the two products were obtained as follows.

In the first stage received a brine by dissolving sodium polyphosphate in water, add and dissolve the soy concentrate, add and dissolve salt and salt for the of Ocala, and in conclusion, the addition and dissolution of all other ingredients (except meat Turkey and chicken).

Turkey meat and chicken was passed through a large grate with holes of 10 mm was added brine. The resulting mass is put in an ordinary tumbler and treated in a rotating drum under vacuum for 1 hour. Then it was removed and kept at 4°C overnight, after which the mass was again placed in the tumbler and processed in the drum under vacuum for 1 hour. Then the resulting homogeneous mass was inserted in the casings of the appropriate size and tied the ends under vacuum. Raw sausages were subjected to heat treatment in an oven at 80°C in an atmosphere of 100%steam for a time period of about 20-30 minutes until a temperature inside the loaf of sausage meat is equal to 73°C. After that cooked sausage was removed, cooled to 20°C in ice water and kept at 4°C.

Then each of the sausage product is cut into pieces with a thickness of approximately 5 mm, and gave to the tasting panel of experts on food flavorings.

It was found that the product And had a pure meat flavor, while the product was characterized by great balanced taste and aroma, defined as the taste and aroma of dried or salted ham.

1. The use of the compounds of formula

where R1represents a methyl or ethyl group, with the specified connection is in the form of edible salt,
as a predecessor flavorings for education ingredient for introducing or strengthening spicy, meat notes flavoring composition or vkusoaromaticheskih food.

2. Application under item 1, where the specified connection is in the form of an edible salt of an acid selected from the group consisting of Hcl, the acidic sulfates or acid phosphate, carbonic acid, and C2-C20-carboxylic acids.

3. Application under item 1, where the specified connection is an edible salt of Hcl and 2-acetylpyrrolidine or 2-propionylcarnitine.

4. Flavoring composition containing:
i) at least one compound of formula (I)specified in paragraph 1, as predecessor flavorings for the ingredient that gives or enhances spicy, cold note of;
ii) at least one ingredient selected from the group consisting of a flavor carrier and flavor bases; and
iii) optionally at least one adjuvant flavorings.

5. Flavoring composition according to p. 4, in which the flavor carrier is acid.

6. Flavoring composition is about p. 5, in which the acid is selected from the group consisting of citric, phosphoric and ascorbic acid.

7. Flavoring composition according to p. 4, containing at least one compound of formula (I)specified in paragraph 1, and at least one compound of the formula

where Rarepresents a hydrogen atom or a methyl group, a Rbrepresents a methyl or ethyl group, acetyl group or3-C10group containing a carbonyl group.

8. Flavoring composition according to p. 4, in which the flavoring basis refers to the basis of salty, fried and/or caramel type.

9. Flavoring composition in the form of a food product containing:
i) at least one compound of formula (I)specified in paragraph 1, or the composition specified in any one of paragraphs.4-8; and
ii) the base of the food product.

10. Flavoring composition in the form of a food product under item 9, in which the basis of the food is spicy cube, instant soup, canned soup, canned meat, instant noodles, frozen dish or product, sauce, flavored oil and/or spread, toffee mass, alcoholic beverage with the taste of molasses/caramel, snack, biscuits/crackers or pizza.

11. The way to ensure that reinforced what I improvements or modifications flavoring flavoring properties of the composition or vkusoaromaticheskiye food product, which includes the introduction in the composition or food product an effective flavoring in the number of predecessor flavorings containing compound of the formula

where R1represents a methyl or ethyl group, and the compound is in the form of edible salt.

12. The method according to p. 11 in which the compound is added in amounts effective to form ingredient, introducing or reinforcing spicy, meat notes of the composition or food product.

13. The method according to p. 11, in which the connection is in the form of an edible salt of an acid selected from the group consisting of Hcl, the acidic sulfates or acid phosphates, coal acids and2-C20-carboxylic acids.

14. The method according to p. 11, in which the connection is an edible salt of Hcl and 2-acetylpyrrolidine or 2-propionylcarnitine.



 

Same patents:

FIELD: food industry.

SUBSTANCE: base includes organic acids or their salts, amino acids, peptides and aromatic compositions and 8 - 80 wt % of natural compositions taken from the group consisting of glutamate, inosine monophosphate and guanosine monophosphate. The base is produced by way of procariotic fermentation with bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis; the said base is unpurified. The base is applied in various food products, for example, in broths, dehydrated soups, sauces, beverages, cereals and sponge-cakes. The culinary food product contains the pungent base in an amount of 0.01 - 50 wt %.

EFFECT: taste base is used for taste intensification, is natural and stable during storage and has no yeast after-taste.

27 cl, 5 ex

FIELD: chemistry.

SUBSTANCE: invention relates to compound of general formula (I) or to its food salt: , where each R1 and R2 independently represents hydrogen atom or lower alkyl group, containing from 1 to 3 carbon atoms; A represents methylene group or oxygroup; and X represents alkylene group, containing from 1 to 5 carbon atoms, on condition that one of methylene groups, present in alkylene group, can be substituted for thiogroup, oxygroup, and that alkylene group can be additionally substituted with 1-6 alkylene groups, each of which contains from 1 to 3 carbon atoms. Invention also relates to food composition, providing kokumi effect, based on said compound and to intermediate compound for obtaining formula (I) compounds.

EFFECT: obtained is novel compound and based on it composition, which can be applied in food industry as kokumi adding means.

11 cl, 4 tbl, 28 ex

FIELD: food industry.

SUBSTANCE: base contains organic acids, amino acids, peptides, aroma substances and 0.01 wt % - 80 wt % of compounds produced by way of extraction of raw materials of vegetal, animal or microbiological origin, fermentation or biocatalysis, such substances chosen from the group consisting of glutamate, inosine monophosphate and guanosine monophosphate. The natural flavour base production method envisages fermentation on a substrate, with application of Corynebacterium, Brevibacterium, Bacillus genus microorganisms, and cells destruction leading to production of a primary extract including cell debris. The base is used in various food products, for example, in broths, soups, sauces and beverages. The natural flavour base is added to food in an amount of 0.01 - 50 wt % of the total food weight.

EFFECT: flavour base is natural, has no chemical residual savour and has long storage life.

28 cl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to a natural taste-and-flavour base, the base production method, products containing the base and the base application. The base is produced by way of partial biohydrolysis of precursors-rich raw materials with usage of a starter culture and the raw materials heat treatment. The raw materials are chosen from the group consisting of fenugreek, cocoa beans, black beans, lovage and celery. The base is applied for culinary or confectionary products preparation.

EFFECT: natural taste-and-flavour base has medium and head notes and original new aromas of the head note in one single base.

14 cl, 2 dwg, 8 ex

FIELD: food industry.

SUBSTANCE: method involves addition of lipoic acid or its salt in an amount of at least nearly 25 parts per million into the fodder product composition for a companion animal.

EFFECT: invention allows to enhance taste attractiveness of fodder.

6 cl, 5 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a culinary supplement composition and he method of its production. The culinary supplement contains Maillard reaction products, organic acids and/or amino acids without addition of sodium glutamate and ribonucleotides. During production of the culinary supplement one prepares a water solution of organic acids and/or salts selected from the group consisting of acetic acid, citric acid, fumaric acid, malic acid, tartaric acid, siccine acid, ascorbic acid, aspartic acid and/or amino acids for pH to be 6-8. A yeast extract, hydrolysates, reducing sugar, amino acids and mineral salts are blended with the produced mixture for a caloric reaction with the reaction mixture dried.

EFFECT: culinary supplement possesses improved taste properties.

11 cl, 1 ex

FIELD: food industry.

SUBSTANCE: flavouring composition for a chopped fish product contains dimethyl sulphide in an amount of 0.1-30% of the total flavouring composition weight and a cellulose-and-ether derivative where the weight ratio of dimethyl sulphide and cellulose-and-ether derivative is 1:2 - 8:1, the cellulose-ether derivative contains at least 2.5 wt % of hydroxyalkyl hydroxyalkyl substitute.

EFFECT: according to the invention the composition preserves the top aroma note similar to crab aroma for a long time; the composition production process is simple and inexpensive.

11 cl, 4 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to a food product main taste improver. The main taste improver contains a higher long-chain non-saturated fatty acid and/or an ether thereof produced of vegetable oil. The vegetable oil is selected from the group comprising borage oil, evening primrose oil, rosehip seed oil and Ribes Nigrum oil. Proposed is a vegetal oil-and-fat composition containing the above main taste improver or a higher long-chain non-saturated fatty acid and/or an ether thereof wherein the content of α-linolenic acid is 5% or less. Proposed is a food product with improved taste and a method for main taste improvement containing the above main taste improver or the above vegetal oil-and-fat composition.

EFFECT: invention enables improvement of the food product main taste.

13 cl, 4 tbl, 1 ex

FIELD: chemistry.

SUBSTANCE: present invention relates to hot or sweet flavourants in form of a synthetic amide compound or edible salt thereof in amount ranging from approximately 0.001 parts per million to approximately 100 parts per million. The amide compound has formula

where A is a phenyl or a 5- or 6-member heteroaryl ring selected from a group comprising pyridine, pyrazine, pyrazole, thiazole, furan, thiophene, benzofuran and benzothiophene; m equals 1, 2 or 3, each R1 is independently selected from hydroxyl, fluorine, chlorine, SEt, SCH3, methyl, ethyl, isopropyl, vinyl, trifluoromethyl, methoxy, ethoxy and isopropoxy, or alternatively two R1 are bonded to form a saturated C1-C3 alkylenedioxy ring on the phenyl; and R2 is a C3-C10 branched alkyl. The amide compound also has formula

in which substitutes A, B, R50, R60, R70, R80, n and m assume values given in the formula of invention. The amide compound is also a specific chemical compound.

EFFECT: obtaining hot and sweet taste modifiers and boosters for food and medicinal products.

39 cl, 7 tbl, 180 ex

FIELD: chemistry.

SUBSTANCE: present invention relates to compounds of formula where radicals are described in application materials, as well as to food compositions containing such compounds. The invention also relates to methods of modulating sharp taste of food products, and to products obtained using said methods.

EFFECT: disclosed compounds can be used as flavourants or taste modifiers, in particular modifiers of spicy (umami) taste, agents which endow spicy flavour and spicy flavour boosters in food products, drinks and other food compositions.

101 cl, 22 ex, 4 tbl

FIELD: organic chemistry.

SUBSTANCE: invention relates to synthetic fragrant substances, namely to 4-acetyl-4-methylpentanone-2 of the formula (I): . This substance is prepared by condensation of mesityl oxide with thioacetic acid. This substance elicits acute garlic-"sulfurous" odor but in large dilution it shows natural odor of black currant buds and leaves with tints of flowers, greens and herbs. Compound can be used as fragrant and taste-aromatic principle in perfume, cosmetic, liqueur and vodka, food, pharmaceutical, tobacco industry, in wine-making industry, domestic chemistry and others fields.

EFFECT: valuable properties of substance.

3 ex

FIELD: food processing industry, in particular flavoring food supplement useful in production of ice-cream, confectionary, soft drinks, etc.

SUBSTANCE: claimed flavoring food supplement contains vanillin or vanillin and ethylvanillin and polysaccharide mixture. As polysaccharide mixture supplement contains maltodextrins or maltodextrins and extrusion corn starch. Additionally it contains chitosan and cellulose or chitosan and methylcellulose, as well as maltol or ethylmaltol and citric acid in the next ratio (mass %): vanillin or vanillin and ethylvanillin 2-8; maltol or ethylmaltol 0.01-0.1; citric acid 0.1-1.0; chitosan and cellulose or chitosan and methylcellulose 4-20; and balance: maltodextrins or maltodextrins and extrusion corn starch. Flavoring food supplement is obtained by blending of components in predetermined sequence and further mechanical and percussive abrasion in mechanochemical reactor at centrifugal acceleration of milling bodies of 100-400 m/sec2 and temperature of 60-80°C.

EFFECT: controlling flavoring release at various temperatures due to increased composition heat resistance.

2 cl, 12 ex

Rhinologic agent // 2295950

FIELD: medicine, otorhinolaryngology.

SUBSTANCE: invention relates to substances causing fresh and relieving sense in mouth cavity, pharynx and respiratory ways, to compositions containing these compounds and to using these compounds. Compounds represent acyclic ethers. Using proposed compositions allows eliminating bitter taste of medicines, they are stable and their effect in using is more continuous.

EFFECT: improved and valuable properties of agent.

18 cl, 4 ex

FIELD: food industry, oil-and-fat industry.

SUBSTANCE: it is necessary to prepare protein-containing water phase to mix it with oil phase at about 40-70°C. The mixture should be heated for the purpose of its pasteurization or sterilization. The mixture obtained should be homogenized at the pressure of about 100-400 bar at temperature being above fat melting temperature. The mixture obtained should be acidified up to pH ranged 4.2-5.5 followed by adding an aromatic substance of cooling action to be homogenized at the pressure of 100-400 bar at temperature being above fat melting point. The food product contains 10-40 weight% fat, 0.05-15 weight% protein, 0.001-1 weight% aromatic substance of cooling action and continuous water phase. Moreover, the product mentioned has got pH value ranged 3.7-5.5. The innovation enables to manufacture a table spread that helps to feel pleasant, cooling and refreshing after-taste.

EFFECT: higher efficiency.

9 cl, 4 ex, 1 tbl

FIELD: food industry.

SUBSTANCE: basic taste improver containing higher long-chain unsaturated fatty acid and/or its ester and a component intensifying basic taste. The method of increasing efficiency of basic taste improver containing higher long-chain unsaturated fatty acid and/or its ester implies introducing a component intensifying basic taste to the improver. Food product with improved taste containing basic taste improver. Method of improving food product basic taste implying introduction of basic taste improver. Method of improving food product basic taste implying separate introduction of higher long-chain unsaturated fatty acid and/or its ester and a component intensifying basic taste.

EFFECT: invention allows obtaining significant basic taste improvement effect and manufacturing a product with rich and strong taste.

13 cl, 9 tbl

FIELD: food industry.

SUBSTANCE: method is that calcium chloride and lactic acid bacterium ferment, namely lactic acid bacterium Lactobacillus delbruckii, are added to pasteurised milk, it is ripened up to clot generation. The clot is separated and magnesium sulphate, zink sulphate, sucrose and/or lactose and moldy Aspergillus niger spore suspension, or Penicillium notatum or Penicillium roqueforti is added to it. Then the clot is kept at temperature of 28-32°C during 2-7 days and dried at temperature of 78-80°C. The produced dried clot is crushed, extrangent in amount of 3-15 dm3/kg of the dry clot, it is mixed at temperature of 20-25°C during 30-60 minutes. As an extragent the following substances are used: distilled water or ethyl alcohol solution 96% in distilled water in the mass ratio 1:3, or the solution 1,2-propylene glycol in distilled water in the mass ratio 1:1, ethyl alcohol solution 96% in 1,2-propylene glycol in the mass ratio 1:3. Then the extract is separated from the unsolved dry clot remainder and sterilising microfiltering is done at temperature of 20-25°C. Moreover the extract which contains protein <20 g/kg and carbonyl combinations <0.25 g/kg is concentrated at first at temperature of 40-65°C, then it is exposed to sterilising microfiltering.

EFFECT: allows to produce the ready natural food aromatiser with intensive cheese flavour.

2 cl, 1 tbl, 7 ex

FIELD: food products.

SUBSTANCE: mentioned acid is represented by high eicosanoic acid with chain of n - 6 or high eicosanoic acid with chain of n - 3 that is obtained after oxidising processing. Fish extract, shellfish extract, meat extract, yeast extract, vegetable extract, egg product, soup, sauce, stewed meat or vegetable albumen are used as food products.

EFFECT: improvement of initial taste characteristics of the food product.

24 cl, 20 tbl, 17 ex

FIELD: chemistry; food products.

SUBSTANCE: present invention relates to use of N-isobutylamide 2E,4E-decadienoic acid (trans-pellitorine) as an aromatic substance, with a sialagogue but not burning effect in compositions used for food, oral hygiene or consumed for delectation, where trans-pellitorine is used in amounts of 20 parts/million in terms of the total mass of the composition. The invention also relates to the aromatic composition, with a sialagogue but not burning effect, containing trans-pellitorine in amounts of 20 parts/million in terms of the total mass of the composition, as well as to the method of obtaining trans-pellitorine. The invention also pertains to the method of obtaining N-isobutylamide 2E,4E-decadienoic acid.

EFFECT: obtaining a substance with sialagogue and/or irritant effect, as well as a wide neutral aromatic profile.

6 cl, 7 ex

FIELD: food industry.

SUBSTANCE: taste intensifier contains vanillose spirit derivative presented by general formula , (where R is alkyl residue containing from 1 to 6 carbons) and \or product obtained from mentioned vanillose spirit derivative, method of food products\beverages taste intensifying including usage of taste intensifier and food product or beverage containing mentioned taste intensifier.

EFFECT: taste intensifier allows to obtain product with strong taste.

4 cl, 15 ex, 7 tbl

FIELD: food industry.

SUBSTANCE: composition, which does not contain menthol, includes compounds, which provide for the following characteristics of menthol - "nasal action", "flavour", "cooling effect", "mint taste", and fixator of taste feelings. Compound providing for "nasal action" menthol characteristic is selected from the following set - menthone, isomenthone, camphor and eucalyptole. Compound providing for "flavour" menthol characteristic is selected from the following set - eucalyptole, camphor, boras camphor, fenchone, menthone and isomenthone. Compound providing for "cooling effect" menthol characteristic is selected from the following set - isopulegol, monomenthyl succinate and menthyl lactate. Compound providing for "mint taste" menthol characteristic is selected from the following set - menthone, isomenthone, boras camphor, fenchone, eucalyptus, eucalyptole, ethyl benzoate, neomenthol, d-fenchone, furfurylidene butyrate, fractions of buchu, sage oil, rosemary, monomenthyl succinate, amyl salicylate, eugenol, phellandrene, propyl furoate, ethyl-3-hydroxybutyrate, hexyl valerate, anisyl propionate, anisyl butyrate, dihydrocarveol and clary sage.

EFFECT: invention makes it possible to produce chewing gums and confectionary products that do not contain menthol but may cause physiological feeling similar to feeling caused by menthol.

12 cl, 5 tbl, 4 ex

Up!