The present invention discloses edible granules with varied flavors, relating to the technical field of food. The present invention comprises carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, wherein the amounts of them are: carbohydrates 70-80%, water 10-20%, emulsifiers 0-10%, salt 0-10%, sweeteners 0-10%, flavor enhancers 0-2%, acidity modifiers 0-2%, food flavors 0.01-1%, food colors 0-0.5% and antioxidants 0.01-0.04%. In the present invention, through different components of carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, edible granules with varied flavors may be prepared without adding natural substances in the granules of the present invention, so that the problem that the existing natural seasonings have a single taste and are difficult to prepare is solved.

The present disclosure provides a flavored oil and a food containing the flavored oil. The flavored oil according to the present disclosure contains: (A) one or more ingredients selected from yeast-derived substances and protein hydrolysates; and (B) a spice. The present disclosure also provides a method for manufacturing the flavored oil, said method comprising the steps of: A) adding the one or more ingredients selected from yeast-derived substances and protein hydrolysate, and the spice to the oil or fat to prepare a mixture; B) heating the mixture prepared in step A) whilst stirring the same; and C) cooling the product obtained in step B) to room temperature.

The present disclosure provides a flavored oil and a food containing the flavored oil. The flavored oil according to the present disclosure contains: (A) one or more ingredients selected from yeast-derived substances and protein hydrolysates; and (B) a spice. The present disclosure also provides a method for manufacturing the flavored oil, said method comprising the steps of: A) adding the one or more ingredients selected from yeast-derived substances and protein hydrolysate, and the spice to the oil or fat to prepare a mixture; B) heating the mixture prepared in step A) whilst stirring the same; and C) cooling the product obtained in step B) to room temperature.

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes.

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes.

A method is disclosed for forming a substantially homogenously colored dehydrated flaked pulse food product which may be simulative of the size, color, texture, and consistency of a dried, crumbled meat product that overcomes several deficiencies associated with textured vegetable protein based simulative meat products. The dehydrated flaked pulse food product is suitable for consumption without requiring further preparation. The method overcomes the requirement that an artificial food coloring be used to achieve a homogenous color, and if pulses other than soy are utilized, the product may be consumable by those with soy allergies and by those who object to the phytoestrogen and hexane content associated with conventional textured vegetable protein based meat analogues. Methods for forming related dehydrated flaked pulse food products are also contemplated which may not necessarily be simulative of any particular meat product.

A method is disclosed for forming a substantially homogenously colored dehydrated flaked pulse food product which may be simulative of the size, color, texture, and consistency of a dried, crumbled meat product that overcomes several deficiencies associated with textured vegetable protein based simulative meat products. The dehydrated flaked pulse food product is suitable for consumption without requiring further preparation. The method overcomes the requirement that an artificial food coloring be used to achieve a homogenous color, and if pulses other than soy are utilized, the product may be consumable by those with soy allergies and by those who object to the phytoestrogen and hexane content associated with conventional textured vegetable protein based meat analogues. Methods for forming related dehydrated flaked pulse food products are also contemplated which may not necessarily be simulative of any particular meat product.

Provided is a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w/w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. Also provided is a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.

Provided is a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w/w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. Also provided is a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.

The present invention concerns the use of 3-(3-Hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one for masking, reducing or suppressing an unpleasant taste impression, preferably bitter, sour and/or astringent taste impression of unpleasant-tasting substances or mixture of substances, preferably bitter-, sour-, and/or astringent-tasting substances or mixtures of substances, and in particular the bitter taste impression of bitter-tasting substances, and/or modulating the taste impressions selected from the group consisting of cooling, umami, fruity and spicy notes of cooling-, umami-, fruity- or spicy-tasting substances or mixture of substances, and simultaneously intensifying the sweet-taste impression of sweet-tasting substances or mixtures of substances or both sweet- and bitter-tasting tasting substances or mixture of substances.