NATURAL PUNGENT BASE FOR TASTE INTENSIFICATION AND BASE PREPARATION METHOD Russian patent published in 2014 - IPC A23L1/226 A23L1/228 A23L1/23 A23L1/227 A23L1/229 C12P19/32 C12P13/14 

FIELD: food industry.

SUBSTANCE: base includes organic acids or their salts, amino acids, peptides and aromatic compositions and 8 - 80 wt % of natural compositions taken from the group consisting of glutamate, inosine monophosphate and guanosine monophosphate. The base is produced by way of procariotic fermentation with bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis; the said base is unpurified. The base is applied in various food products, for example, in broths, dehydrated soups, sauces, beverages, cereals and sponge-cakes. The culinary food product contains the pungent base in an amount of 0.01 - 50 wt %.

EFFECT: taste base is used for taste intensification, is natural and stable during storage and has no yeast after-taste.

27 cl, 5 ex