FOOD PRODUCTS AROMATISATION AND ORGANOLEPTICAL CHANGES AND FLAVOUR SPICE Russian patent published in 2009 - IPC A23L1/221 A23L1/22 

FIELD: food industry.

SUBSTANCE: invention refers to food industry. Method provides for addition of flavour spice to food products in form of water-insoluble matrix as summation of liquid vegetable oil fat globules with physically connected flavour composition, consisting of volatile aroma component and nonvolatile biologically active components; components of volatile aroma and nonvolatile biologically active substances are produced by extraction of vegetable material by liquefied gases. Spice which has form of liquid water-dissoluble matrix in form of liquid vegetable oil with physically connected flavour consisting of volatile aroma components and non-volatile biologically active substances are produced by extraction of vegetable material by liquefied gases; mass fraction of flavour composition makees 12-42% of spice total weight.

EFFECT: invention allows to obtain liquid high quality natural species with assignable flavour and preventive properties; species are used to enrich food products with flavour substances with biologically active properties which let to disintegrate and assimilate food, exercise preventive effect on human body.

8 cl