VERFAHREN ZUR TROCKNUNG EINES MSG-FREIEN PRODUKTES AUS PFLANZLICHEM HERKUNFT, UND PRODUKT SELBST

摘要

The drying of spice/seasoned vegetable products involves adding and mixing a frozen vegetable product with a hydro soluble edible support having sodium- and/or potassium chloride electrolytes and hydrogenated glucid. The vegetable product is frozen at -15 to -20[deg]C and the frozen vegetable product (65-75 wt.%) is heated at 125-135[deg]C. The support without monosodium glutamate comprises a yeast extract (3-6 wt.%), which is rich in guanosine 5'-monophosphate and/or inosine 5'-monophosphate. The quantity of the support is determined by weight of the dried frozen vegetable product. An independent claim is included for spice/seasoned vegetable products.