Shelf-stable cooking aid and a process for its preparation

摘要

The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising —a reduced amount of MSG, IMP and GMP, —food derived acids and sugars and —macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides.

主权项

1. A shelf-stable concentrate cooking aid comprising:
a reduced amount of Monosodium Glutamate, Inosine Monophosphate and Guanosine Monophosphate of natural origin, the reduced amount of Monosodium Glutamate between 1 and 2%, and the reduced amount of Inosine Monophosphate and Guanosine Monophosphate between 0.05 and 0.1%; food derived acids and sugars of natural origin; macromolecules of natural origin, wherein the macromolecules are selected from the group consisting of polysaccharides, proteins, fats, and combinations thereof; and between 20% and 50% of an added ingredient selected from the group consisting of MSG, ribotides, and combinations thereof; the shelf-stable cooking aid providing Xian sensory characteristics.