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:	Gregory SCHMAUCH, Dirk MARITZ, Stephanie SCHWEIZER, Gert BORMANN, Silke SCHOPP, Helge FRITSCH, Karoline Michaela SCHMID
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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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. La presente invención se refiere a un proceso para preparar una composición de sabor, que tiene sabor umami, que comprende materia vegetal calentada en agua hasta 100 °C, para proporcionar agua de cocción que contiene compuestos activos de sabor, extraídos de materia vegetal, separando la materia vegetal del agua de cocción y concentrar el agua de cocción con una o más operaciones de filtración por membrana, evaporación o reducción para proporcionar la composición de sabor. Las composiciones de sabor y productos alimenticios obtenidos utilizando este proceso.