PROCESS FLAVOUR

The present invention relates to a method for producing a process flavour comprising:a) preparing a composition comprising a vegetable and a processing aid chosen from sucrose, NaCl and KCl or combinations thereof, b) intimately mixing the composition in an extruder under conditions of temperature a...

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Bibliographische Detailangaben
Hauptverfasser:	VAN DEN BERG, Marco, Alexander, MEIJER, Frank
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 SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS 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:	The present invention relates to a method for producing a process flavour comprising:a) preparing a composition comprising a vegetable and a processing aid chosen from sucrose, NaCl and KCl or combinations thereof, b) intimately mixing the composition in an extruder under conditions of temperature and reaction time sufficient for the process flavour to develop, wherein the composition does not comprise yeast, yeast extract or yeast autolysate wherein the amount of vegetable is within the range of 50 to 98% (w/w) of the composition, wherein the water content of the composition before or during step b) is between 1% and 8% w/w based on the total weight of the composition.