Umami flavour composition from vegetable processing

A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt% (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds extracted f...

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Bibliographische Detailangaben
Hauptverfasser:	Schweizer, Stephanie Thillard, Maritz, Dirk Jacobus, Schmauch, Gregory, Bormann, Gert, Schopp, Silke, Fritsch, Helge, Schmid, Karoline Michaela
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt% (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.