| 摘要 |
Process for producing type-specific, concentrated flavourings on a fish base, in which a fish powder and/or fish extract and/or fish-crustacean extract having a dry matter content of 72 to 98 % by weight a) having one or more natural animal proteins in an amount of 0.2 to 1.8 % by weight, b) having a flavour intensifier, in particular of the monosodium glutamate flavour note, in an amount of 6 to 12 % by weight, c) having further flavour intensifiers, in particular of the sodium inosinate or sodium guanylate flavour note or a mixture of both substances, in an amount of 0.2 to 0.8 % by weight, d) having protein hydrolysates, in particular vegetable protein hydrolysates, in an amount of 3 to 18 % by weight, e) having sugars, in particular mono- and disaccharides alone or in a mixture, in an amount of 10 to 30 % by weight, f) having spice concentrates and essential oils in an amount of 0.1 to 4 % by weight, g) and water in an amount of 5 to 12 % by weight are mixed with heating to 40 to 60 DEG C to give a homogeneous mass and h) these are homogenised at temperatures between 40 and 60 DEG C, i) the resulting homogeneous mass is thermally treated for 5 to 30 minutes in a reaction autoclave at a temperature in the range from 90 to 150 DEG C, and j) the resulting product is actively cooled and, possibly, is converted into powder form in a method known per se. v |
