Flavour preparation

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A - Human Necessities

23

L

A23L 1/221 (2006.01) A23J 3/14 (2006.01) A23J 3/34 (2006.01) A23L 1/20 (2006.01) A23L 1/226 (2006.01) A23L 1/227 (2006.01)

Patent

CA 2199987

A process for preparing a fried bean flavour which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.

Méthode pour préparer un arôme d'haricots cuits, consistant à préparer une pâte d'haricots, à hydrolyser cette pâte avec une protéinase et une carbohydrase, et à faire réagir à température élevée la pâte ainsi hydrolysée avec une graisse ou une huile comestibles et de la lécithine.

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