PROCESS FOR INCREASING THE FRUITY TASTE OF FOODSTUFFS

THE PRESENT INVENTION CONCERNS A PROCESS FOR INCREASING THE FRUITY TASTE OF FOODSTUFFS WITH REDUCED CONTENT OF FRUIT MATERIAL, WHICH COMPRISES ADDING THERETO AN AMYLACEOUS COMPOSITION RESULTING FROM A PROCESS WHEREIN A SLURRY OF CEREAL FLOUR IS FIRST SUBJECTED TO SOAKING AND FURTHER STERILISED AND A...

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Hauptverfasser:	REINL HUBERT, SANTANA SUAREZ RUBEN, BRIEGLEB CHRISTOPH
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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Zusammenfassung:	THE PRESENT INVENTION CONCERNS A PROCESS FOR INCREASING THE FRUITY TASTE OF FOODSTUFFS WITH REDUCED CONTENT OF FRUIT MATERIAL, WHICH COMPRISES ADDING THERETO AN AMYLACEOUS COMPOSITION RESULTING FROM A PROCESS WHEREIN A SLURRY OF CEREAL FLOUR IS FIRST SUBJECTED TO SOAKING AND FURTHER STERILISED AND ACIDIFIED AND/OR FERMENTED.