Culinary taste enhancer
AssigneeOterap Holding B.V.
InventorJohanna Plijter-Schuddemat
Life of this patent
Estimating the term…
Abstract
The present invention relates to a vegetable powder, a process for preparing the powder and its use in food products. The vegetable powder may be used to improve a food product, in particular to improve its taste, flavour or texture. An improved food product according to the invention shows one or more of the following improvements in comparison to the food product to which no powder has been added: a rounder flavour profile, less off-notes, a sweeter taste, more umami taste, more kokumi taste or more creaminess. The powder according to the invention allows for clean and clear-labelled food products.
Claims11
A process for preparing a vegetable powder, comprising the steps of:
- (i) providing a paste from a vegetable material, wherein the paste has a dry matter content of at least 50% w/w;
- (ii) heating the paste in a vacuum oven for 30 to 90 minutes without a carrier at an oven temperature of 90 to 120 degrees C. with a vacuum of 80 to 150 mbar;
- (iii) changing the vacuum to 10-50 mbar and continue drying the paste to obtain a cake with a cake temperature of 85 to 95 degrees C.;
- (iv) removing the cake from the vacuum oven
- (v) grinding the cake to obtain the vegetable powder.
Dependencies are inferred from the claim text.