| 摘要 |
The invention describes a process for the production of cheese-based concentrated flavourings specific to the generic type and is characterised in that cheese powder and/or an enzymatically prepared cheese and/or liquid cheese having a dry matter content of 45 to 98 % by weight is mixed a) with one or more amino acids, occurring in natural animal proteins, alone or in a mixture in an amount of 0.2 to 5 % by weight b) with a flavour intensifier, in particular of the monosodium glutamate flavour note, in an amount of 2 to 8 % by weight c) with further flavour intensifiers, in particular of the sodium inosinate or sodium guanylate flavour note or a mixture of both substances, in an amount of 0.1 to 0.9 % by weight d) with protein hydrolysates, in particular vegetable protein hydrolysates, in an amount of 5 to 25 % by weight e) with sugars, in particular mono- and disaccharides, alone or in a mixture in an amount of 10 to 35 % by weight f) with spice concentrates and essential oils in an amount of 0.1 to 5 % by weight g) and water in an amount of 2 to 22 % by weight with heating to 30 to 50 DEG C to form a homogeneous mass and h) this mixture is homogenised at temperatures between 50 and 60 DEG C i) the resulting homogeneous mass is thermally treated in a reaction autoclave at a temperature in the range from 95 to 125 DEG C for 3 to 15 minutes, and j) the resulting product is actively cooled and, possibly, in a manner known per se in ... Original abstract incomplete. |
