Fish flavour

摘要

A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this and methods for using the same are also provided.

主权项

1. A process for producing a product having a stable fish flavour in an encapsulated form, the process comprising:
a) preparing a composition comprising 1-20% w/w water, yeast extract and/or yeast autolysate, and between 0.1% w/w and 10% w/w polyunsaturated fatty acid based on the total weight of the composition; b) incubating the composition at a temperature more than 60° C. and less than 100° C. and for a reaction time sufficient for the fish flavour to develop; c) extruding the composition through an extruder; and (d) optionally mixing the product with one or more other ingredients, whereby the fish flavour is a cooked and/or boiled fish flavour.