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`PCT/EP2010/065006
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`VEGETAB LE FLAVOU R
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`Field of the invention
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`This invention relates to a vegetable flavour, a method for producing the same,
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`and its use in food.
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`1O
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`15
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`20
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`25
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`30
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`Background of the invention
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`Natural vegetable flavours are widely used in the food industry to provide a
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`vegetable flavour to the food products. The amount of vegetable flavour to be added to
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`food depends on the application. For example, in dry applications such as snacks,
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`pizzas, or potato crisps, the amount of vegetable flavour added to food is generally
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`higher than in liquid applications such as soups and bouillons. A vegetable flavour may
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`be a vegetable itself or a processed vegetable. Processing includes drying, for example
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`to provide stability to the flavour, or chopping, or a combination of both. A common
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`method to produce natural vegetable flavours includes chopping or shredding a
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`vegetable, for example an onion or a garlic, and drying the chopped or shredded
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`vegetable. Drying must be done at relative low temperatures, typically less than 50°C,
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`since higher drying temperatures often result in the formation of burnt off-notes.
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`In
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`developing countries the drying is often done in the sun.
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`In more sophisticated
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`processes, however, drying is often done in an oven, in a belt-dryer, or on a roller-drum.
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`When vegetables are dried under vacuum, their flavour becomes more concentrated and
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`roasty. However, drying under vacuum requires to firstly prepare a vegetable liquid or
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`paste, which is then dried in the vacuum over. As a result, this process is time—
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`consuming. Moreover, the strength, or concentration of the abovementioned vegetable
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`flavours is such that in order to obtain a food with a desired vegetable flavour they must
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`be added to the food in relative high amounts, which is not economical and which may
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`influence the original taste and texture of the food.
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