TASTE ENHANCING NATURAL FLAVOUR BASE AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/23 A23L1/226 A23L1/227 A23L1/228 C12P13/14 C12P19/32 

FIELD: food industry.

SUBSTANCE: base contains organic acids, amino acids, peptides, aroma substances and 0.01 wt % - 80 wt % of compounds produced by way of extraction of raw materials of vegetal, animal or microbiological origin, fermentation or biocatalysis, such substances chosen from the group consisting of glutamate, inosine monophosphate and guanosine monophosphate. The natural flavour base production method envisages fermentation on a substrate, with application of Corynebacterium, Brevibacterium, Bacillus genus microorganisms, and cells destruction leading to production of a primary extract including cell debris. The base is used in various food products, for example, in broths, soups, sauces and beverages. The natural flavour base is added to food in an amount of 0.01 - 50 wt % of the total food weight.

EFFECT: flavour base is natural, has no chemical residual savour and has long storage life.

28 cl, 5 ex