FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to taste-and-flavour compositions. The active taste-and-flavour composition is manufactured by way of a multi-stage reaction including production of one or several intermediate reaction mixtures; each of them is independently obtained by way of reaction between an aminocompound and a carbonyl compound under the conditions selected for obtainment of the desired composition of the mixture and bringing the obtained mixture into reaction with other amino- and/or carbonyl compounds under the conditions selected so that the active taste-and-flavour composition that is manufactured has the desired taste and/or flavour; the reaction conditions at the stages are different.
EFFECT: high organoleptic properties of the composition are achieved.
18 cl, 9 dwg, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MAILLARD FLAVOUR COMPOSITION (VERSIONS) AND SUCH COMPOSITIONS PREPARATION METHOD | 2009 |
|
RU2505067C2 |
| FORMATION OF FLAVOUR AND AROMA DURING MICROWAVE HEATING | 2012 |
|
RU2605353C2 |
| METHOD FOR PRODUCING STERILIZED WET FEED PRODUCT FOR PETS | 2016 |
|
RU2749423C2 |
| OLIGOSACCHARIDES FOR CREATING FLAVORING PROPERTIES | 2017 |
|
RU2765752C2 |
| METHOD FOR PROCESSING FAT-BASED FLAVORING CONCENTRATE | 2017 |
|
RU2749881C2 |
| CONCENTRATED AROMATIC BASE | 2011 |
|
RU2577412C2 |
| METHOD OF PREPARATION OF HEAT-TREATED FOOD PRODUCTS BASED ON CEREALS | 2018 |
|
RU2806732C2 |
| HEAT-TREATED COMPOSITION CONTAINING PLANT PROTEINS AND METHODS OF ITS PRODUCTION AND APPLICATION | 2018 |
|
RU2805418C2 |
| FLAVOURING ADDITIVE FOR TOBACCO RAW MATERIAL TREATMENT | 2024 |
|
RU2823241C1 |
| NATURAL TASTE-AND-FLAVOR BASE AND METHOD FOR ITS PREPARATION | 2016 |
|
RU2723044C2 |
