Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/116—Heterocyclic compounds
  • A23K20/121—Heterocyclic compounds containing oxygen or sulfur as hetero atom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/142—Amino acids; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/158—Fatty acids; Fats; Products containing oils or fats
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/163—Sugars; Polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
  • A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry

Definitions

• the present invention relates to a flavoring composition for feed for feeding livestock.
• feed means a substance that supplies organic or inorganic nutrients necessary to maintain livestock life and to produce milk, meat, eggs, leather, and the like.
• chicken feed composition prepared by adding and mixing the activated carbon in the general chicken feed has been developed.
• the present invention is to provide a flavoring composition for feed that can be added to the ready-made feed product, which can impart functionality such as to give a specific flavor.
• the present invention provides a preferred first embodiment, a sulfur compound; Nitrogen-containing compounds; And it provides a flavoring composition for feed comprising a solvent.
• the sulfur compound according to the embodiment is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl disulfide, Allyl sulfide, Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2.3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl tri
• the nitrogen-containing compound is 2-Acetyl Pyrazine, 2-Methoxy Pyrazine, 2-Methoxy-3-Methyl Pyrazine, 5,6,7,8-Tetrahydro Quinoxaline, 2-Methoxy 3-Isobutyl Pyrazine, 2.3.5-Trimethyl Pyrazine, 2.5-Dimethyl Pyrazine, 2.6-Dimethyl Pyrazine, 2-Ethyl (5/6) -Methyl Pyrazine, 2-Ethyl Pyrazine, 2-Ethyl-3 (5/6) -Dimethyl Pyrazine, 2-Methoxy-3 / 5-Methyl Pyrazine, 2-Methoxy -3-Isopropyl Pyrazine, 2-Methyl Pyrazine, 2-Methyl-Thio-3.5 / 6-Methyl Pyrazine, 2-SEC-Butyl-3-Methoxy Pyrazine, 2-Ethoxy-3-metyl pyrazine, 3 -Ethyl-2-methyl pyrazine, 2-I
• the flavoring composition for feed according to the embodiment may further include a taste enhancing additive selected from the group consisting of amino acid reactants, meat extracts, sugar reactants and spices.
• the sulfur compound according to the embodiment is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl disulfide, Allyl sulfide, Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2.3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl tri
• the sulfur-containing compound according to the embodiment is a water-insoluble sulfur compound selected from Methyl ethyl sulfide, Methyl sulfide, and mixtures thereof, and may further include an emulsifier.
• the sulfur compound according to the above embodiment is a mixture of a water-soluble sulfur compound and a water-insoluble sulfur compound, and may further include an emulsifier.
• the emulsifier according to the embodiment is sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, organic monoglycerides and lecithin It may be one or two or more selected.
• the solvent according to the embodiment may be one or two or more selected from the group consisting of water, propylene glycol, fermented alcohol, glycerin, triacetin and vegetable oils and fats.
• Perfume composition for feed according to the embodiment is 20 to 40% by weight sulfur-containing compound; 1-5 weight% of nitrogen-containing compounds; 5 to 25% by weight of emulsifiers; 10 to 50% by weight of additives for taste enhancement; and 20 to 35% by weight of a solvent.
• the present invention relates to a flavoring composition for feed that can add appetite to the feed by adding a commercialized feed to the livestock, rather than a functional feed prepared by adding a functional additive during feed production, to induce appetite of the livestock.
• the feed fragrance composition is a sulfur-containing compound; Nitrogen-containing compounds; And solvents.
• a sulfur-containing compound and a nitrogen-containing compound is mixed to serve to generate a fat odor which is a odor generated by volatilization of the fat component of the meat when grilling the meat.
• the sulfur-containing compound is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl sulfideide , Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2,3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulfide, Furfury
• the sulfur compound is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl disulfide Allyl sulfide, Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2,3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulf
• the sulfur-containing compound may be a water-insoluble sulfur compound selected from Methyl ethyl sulfide, Methyl sulfide and mixtures thereof, in which case an emulsifier may be additionally used in consideration of the mixing of the water-insoluble sulfur compound and the nitrogen compound. .
• the sulfur-containing sulfur compound may be a mixture of a water-soluble sulfur compound and a water-insoluble sulfur compound.
• an emulsifier may be additionally used in consideration of the mixing property of the water-insoluble sulfur compound and the nitrogen compound.
• the emulsifier is selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, organic monoglycerides and lecithin It may be one kind or a mixture of two or more kinds.
• natural additives such as gati gum, crystalline cellulose, powdered cellulose, gum arabic, karaya gum and casein pectin may also serve as emulsifiers.
• the nitrogen-containing compound is 2-Acetyl Pyrazine, 2-Methoxy Pyrazine, 2-Methoxy-3-Methyl Pyrazine, 5,6,7,8-Tetrahydro Quinoxaline, 2-Methoxy 3-Isobutyl Pyrazine, 2,3,5-Trimethyl Pyrazine, 2,5-Dimethyl Pyrazine, 2,6-Dimethyl Pyrazine, 2-Ethyl (5/6) -Methyl Pyrazine, 2-Ethyl Pyrazine, 2-Ethyl-3 (5/6) -Dimethyl Pyrazine, 2-Methoxy -3 / 5-Methyl Pyrazine, 2-Methoxy -3-Isopropyl Pyrazine, 2-Methyl Pyrazine, 2-Methyl-Thio-3,5 / 6-Methyl Pyrazine, 2-SEC-Butyl-3-Methoxy Pyrazine, 2- Ethoxy-3-metyl pyrazine, 3-Ethyl-2-methyl pyrazine,
• the flavoring composition for feed according to the present invention may further comprise a taste enhancing additive selected from the group consisting of amino acid reactants, meat extracts, sugar reactants and spices.
• amino acid reactant is a mixture of sugars such as cysteine, serine, and lysine, which are the major amino acids that make up a protein, and heated to produce a good flavor that occurs when cooking meat. This is called an amino acid reaction or a maillard reaction. It is called amino acid reactant. Specifically, there are beef flavor reactions and the like as amino acid reactants.
• the amino acid reactant is produced after mixing and heating an amino acid selected from the group consisting of cysteine, serine and lysine and a sugar composed of arabinose, xylose, glucose, mannose, galactose, fructose, maltose, lactose and sucrose.
• an amino acid selected from the group consisting of cysteine, serine and lysine and a sugar composed of arabinose, xylose, glucose, mannose, galactose, fructose, maltose, lactose and sucrose.
• beef flavored reactions can be prepared by reacting beef fat with xylose and glucose as sugars.
• the sugar reactant is a browning reaction by heating decomposition or heating oxide when sugar is heated.
• This reaction is called caramelization
• the reaction product is a sugar reactant and has a unique fragrance similar to caramel flavor.
• the caramelization reaction is a reaction in which oxidized and degraded products by heating of saccharides form a blackish-brown caramel by polymerization and condensation in the absence of amino compounds. This does not occur naturally and does not last without a constant supply of energy from the outside, such as heating.
• the sugar reactant is formed, the reaction is heated to 120 to 160 ° C. for about 20 to 30 minutes.
• Spices are called Spices and Herbs, which are vegetable substances that give flavor to food and promote appetite. Means to use only leaves.
• Spices include allspice (similar to clove, nutmeg, cinnamon), anise, artemisia, basil, bay, cardamom and more.
• the solvent should be harmless for livestock to consume, and may be one or a mixture of two or more selected from the group consisting of water, propylene glycol, fermented alcohol, glycerin, triacetin, and vegetable oils and fats.
• Perfume composition for feed according to the invention is 20 to 40% by weight sulfur-containing compound; 1-5 weight% of nitrogen-containing compounds; 5 to 25% by weight of emulsifier; 10 to 50% by weight of additive for taste enhancer; and 20 to 35% by weight of solvent.
• the content of sulfur-containing compound is less than 20% by weight, the effect of fat odor is lowered. If the content of the sulfur-containing compound is more than 40% by weight, it may be deteriorated to a fat odor which is different from the target fat. In addition, the overall feeling of the feed is also heavy, there is a feeling that, there is a problem that can lower the appetite of the livestock.
• the content of the nitrogenous compound When the content of the nitrogenous compound is less than 1% by weight, the effect of generating coal decreases, and when the content of the nitrogenous compound exceeds 5% by weight, it feels like a nut (peanut, chestnut, etc.) that is not a charcoal, or the natural feeling of the nitrogenous compound is excessive. There is a problem that a bit bitter artificial burn feeling is so strong that the animal can be rejected to eat.
• the content of the emulsifier is less than 5% by weight, there is a problem that the other ingredients that make up the feed perfume composition are not emulsified. If the content of the emulsifier is greater than 25% by weight, the final taste of the fragrance composition for the food is caused by bitter taste. .
• the content of the taste enhancing additive is less than 10% by weight, the desired flavor enhancing effect is minimal when the flavoring composition for feed is applied to the feed. If the content is more than 50% by weight, the pungent odor is not strong and does not play a role as a flavoring composition for feed.
• the solvent content is less than 20% by weight, it is impossible to manufacture the desired type of flavoring food composition, and if it exceeds 35% by weight, the content of other ingredients that make up the food flavoring composition is relatively lowered, which may not function as a perfume composition. .
• the perfume composition according to the present invention can be prepared by mixing a sulfur compound and a nitrogen compound in a solvent. Specifically, each component may be prepared by measuring the content as mentioned above, followed by mixing and ripening.
• Sulfur-containing compounds and nitrogen-containing compounds are weighed and mixed uniformly. Add a small amount of solvent for smooth mixing and mix together. If a water-insoluble sulfur compound is used, an emulsifier is added and mixed. Add and react amino acid reactants, such as Beef Reaction. Finally, add all the remaining solvent and mix uniformly. Filtering with a mesh network to prepare a perfume composition.
• the fragrance composition prepared as described above is in a liquid form, and is off-white to pale yellow. However, when an amino acid reactant such as beef flavor reaction is used, the perfume composition also exhibits brown, black brown, etc. due to the black-brown color of the beef flavor reaction itself. Can be.
• the fragrance composition may be in the form of a granule in addition to the liquid form, powder form, if the form can have a fragrance composition in the art is not limited thereto.
• the fragrance composition can increase the appetite of the livestock because the efficacy is more expressive of the flavor of the meat can greatly help growth.
• a sulfur-containing compound As a sulfur-containing compound, a water-soluble sulfur compound and a nitrogen compound were mixed, and then a solvent was added thereto to prepare a liquid feed flavor composition.
• a water-soluble feed perfume composition was prepared in the same manner as in Example 1 except that a water-insoluble sulfur-containing compound was used as the sulfur-containing compound and an emulsifier was added together.
• Example 1 Except for adding together the taste enhancing additives in the same manner as in Example 1 was prepared a liquid liquid flavoring composition for food.
• Example 1 Example 2
• Example 3 solvent Propylene glycol 20 - 32.5 water 7 10
• glycerin - 18 - Sulfur-containing compounds receptivity sulfurol 18 10 10 sulfuryl acetate 5 - 5 dimethyl sulfide 2 - One 2,3-butanedithiol 10 5 5 Water-insoluble methyl diethyl sulfide 5 5 - Nitrogen-containing compound 2-methoxy-3-methyl pyrazine 2 One One 2,3,5-trimethyl pyrazine One - 0.5 2,5-dimethyl pyrazine - One - Emulsifier Sucrose Fatty Acid Ester 20 - - Polysorbate 80 - 20 - Taste Enhancer Additives Amino acid reactants Beef flavor action 10 30 40
• the fragrance composition prepared in Examples 1 to 3 all confirmed that when I roast meat I get fat odor.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Animal Husbandry (AREA)
• Zoology (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Birds (AREA)
• Fodder In General (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Seasonings (AREA)

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• 2012
  • 2012-07-11 KR KR1020120075774A patent/KR101419118B1/ko active IP Right Grant
  • 2012-11-15 CN CN201280012532.6A patent/CN103826468B/zh not_active Expired - Fee Related
  • 2012-11-15 WO PCT/KR2012/009678 patent/WO2014010791A1/ko active Application Filing

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