FIELD: food industry.
SUBSTANCE: invention relates to the use of bran to improve the taste of food products and beverages. A method of producing a flavoring composition includes the following stages: obtaining a bran suspension containing or consisting of bran and water, wherein the bran suspension contains 1–40 wt.% of bran and a water content of at least 60% based on the weight of the bran suspension; subjecting the bran suspension to heat treatment at a temperature of 155°C up to 200°C for a holding time of 5 to 180 minutes and obtaining a heat-treated suspension of bran as a flavoring composition. A method of producing a flavored food product involves mixing the above-mentioned flavor composition with a food matrix.
EFFECT: invention makes it possible to obtain a flavoring composition that has improved flavoring properties and helps to slow down the appearance of rancid foreign flavors in a food product during storage.
6 cl, 6 dwg, 6 tbl, 11 ex
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