Flavor extract of low-temperature-pressed peanut cake and method for using the same
US10645963B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 6, 2017 |
| Grant date | May 12, 2020 |
| Priority date | — |
| Expiry date | Apr 25, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2300/48
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.