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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	BORMANN, GERT, SCHMID, KAROLINE MICHAELA, MARITZ, DIRK JACOBUS, SCHMAUCH, GREGORY, SCHWEIZER, STEPHANIE THILLARD, SCHOPP, SILKE, FRITSCH, HELGE
Format:	Patent
Sprache:	eng ; fre
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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