The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.

The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.

The present invention can provide a composition capable of improving an unpleasant taste caused by high-intensity sweeteners, in which the yeast odor is improved and/or the masking effect of the unpleasant taste caused by high-intensity sweeteners is sufficiently performed.

A composition for improving the unpleasant taste caused by high-intensity sweeteners, comprising an extract of yeast cell walls degraded by a cell wall lytic enzyme, in which the degraded extract contains 50 mass% or more of carbohydrates to the dry mass of the degraded extract.

The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.

The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.

The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 μm to 1,200 μm, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 μm to 100 μm, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt. % of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5′-monophosphate, guanosine 5′-monophosphate and protein hydrolysate;
wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 μm and at least one maximum above 100 μm. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.

The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 μm to 1,200 μm, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 μm to 100 μm, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt. % of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5′-monophosphate, guanosine 5′-monophosphate and protein hydrolysate;
wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 μm and at least one maximum above 100 μm. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.

A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.