FLAVOUR COMPOSITION

A method of preparing a flavour composition is disclosed. A bran slurry is provided first. The bran slurry is heat-treated at a temperature of from 155°C to 200°C for a holding time of 5 to 180 min. The heat-treated bran slurry may be used as a the flavour composition in food products. The heat-trea...

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Bibliographische Detailangaben
Hauptverfasser:	NOVOTNY, Ondrej, DAVIDEK, Tomas, LELOUP, Valérie Martine Jeanine, CHANVRIER, Hélène Michèle Jeanne, HENRION, Muriel
Format:	Patent
Sprache:	eng ; fre ; ger
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 method of preparing a flavour composition is disclosed. A bran slurry is provided first. The bran slurry is heat-treated at a temperature of from 155°C to 200°C for a holding time of 5 to 180 min. The heat-treated bran slurry may be used as a the flavour composition in food products. The heat-treated bran slurry has properties delaying the development of rancid off-notes in food products susceptible to rancidification.