UMAMI FLAVOUR COMPOSITION FROM VEGETABLE PROCESSING Russian patent published in 2017 - IPC A23L27/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a method of preparing a flavour composition having an umami taste and a MSG content of less than 1 wt% by total dry matter. Method comprises treatment of vegetable raw material selected from a group, consisting of peas (Pisum sativum var.), corn (Zea mays var.), red (table) beet, white (sugar) beet, yellow (gold) beet (Beta vulgaris var.), sweet potato (Ipomoea batatas var.), carrots (Daucus carota ssp.), bulb onions (Allium ssp.), Turkish cucumber (kelek) or mini-melons (Cucumis pupils) and any combination thereof, in water at any given temperature to obtain boiling water, containing taste-,and flavouring compounds, extracted from vegetable material. Vegetable raw material is separated from cooking water. Method includes concentrating cooking water to produce a flavour composition using operations of ultrafiltration and reverse osmosis filtration. Invention relates to flavour composition, obtained using said method. Invention relates to food products, made of or containing flavour composition, such as broths, sauces and dry soup concentrates, snacks, breakfast cereals and dry cookie, ready meals, nutritional products, flavouring agents, beverages, fodder for domestic animals.

EFFECT: invention enables to obtain a flavour composition, umami taste of does not originate from concentrated MSG.

16 cl, 1 dwg, 4 tbl, 5 ex