Process for the production of sort-specific concentrated flavours on the basis of meat.

摘要

There is provided an homogeneous mass mixture by heating at a temperature comprised between 40 and 60C a concentrated aqueous meat base having dry weight comprised between 60 and 85 % wt with: a) one or a plurality of amino acids in a quantity from 0.1 to 1.4 % by weight, b) a taste intensifier, particularly monosodium glutamate in a quantity from 2 to 7 % by weight, c) another taste intensifier, particularly sodium inosinate or guanylate or a mixture of the two, in a quantity from 0.2 to 1.5 % by weight, d) protein hydrolysates in a quantity from 2 to 20 % by weight, e) glucids in a quantity from 2 to 20 % by weight; f) to the homogeneous mass thus obtained under a) to e), 5 to 25 % by weight of fat, particularly from chicken, beef or pork, and the mass is homogenized at a temperature comprised between 40 and 60C, g) the mass obtained under f) is heat-treated from 15 to 45 minutes in an autoclave at a temperature comprised between 90 and 150C, h) the mixture is rapidly cooled and if necessary, is reduced to powder. The meat concentrate used as a starting material is added in a proportion from 60 to 82 % by weight, particularly 74 to 78 % by weight in a dry state.