Preparation of a solid flavour composition, a composition, food comprising the composition and a flavour imparting method

Abstract

A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using microwave radiation to form a reaction flavour solid composition.

1 . A process of preparing a reaction flavour solid composition comprising the step of heating an aqueous slurry containing reaction flavour precursor compounds using microwave radiation to form a reaction flavour and concomitantly drying the slurry to form a reaction flavour solid composition. 
     
     
         2 . The process of preparing a reaction flavour solid composition according to  claim 1 , wherein the water content of the aqueous slurry is 15-50 wt % of the total weight of the slurry. 
     
     
         3 . The process according to  claim 1 , wherein the water content of the reaction flavour solid composition is 0.5 to 5 wt % based on the total weight of the reaction flavour solid composition. 
     
     
         4 . The process according to  claim 1  wherein the slurry is heated for a period of time ranging from 1 to 15 minutes. 
     
     
         5 . The process according to  claim 4 , wherein the slurry may be heated to a temperature up to 180° C. 
     
     
         6 . The process according to  claim 4 , wherein the slurry is heated to about 100° C. for a period of time to evaporate off most of the water, before heating the slurry to a temperature selected from the group consisting of a temperature of up to 125° C., 130° C., 140° C., 150° C., 160° C. or 180 C. 
     
     
         7 . The process according to  claim 6 , wherein the slurry is heated to a temperature of about 100° C. for a period of 1 to 5 minutes. 
     
     
         8 . The process according to  claim 1 , wherein the slurry is heated at ambient pressure or under a vacuum. 
     
     
         9 . The process according to  claim 1 , wherein the slurry is in the form of a film having a thickness between 0.3 and 5.0 cm. 
     
     
         10 . The process according to  claim 1 , wherein the slurry has a viscosity of 1′000 to 50′000 centipoise at room temperature. 
     
     
         11 . The process according to  claim 1 , wherein the slurry is free of carrier materials. 
     
     
         12 . A reaction flavour solid composition prepared by the process of  claim 1 . 
     
     
         13 . A food or beverage comprising the reaction flavour solid composition of  claim 12 . 
     
     
         14 . A method of imparting flavour to a food or beverage, or of modifying or improving the flavour of a food or beverage, said method comprising the step of adding to said food or beverage the reaction flavour solid composition of  claim 12 . 
     
     
         15 . The process according to  claim 2 , wherein the water content of the reaction flavour solid composition is 0.5 to 5 wt % based on the total weight of the reaction flavour solid composition. 
     
     
         16 . The process according to  claim 1 , wherein the slurry is heated for a period of time ranging from 1 to 10 minutes. 
     
     
         17 . The process according to  claim 1 , wherein the slurry is heated for a period of time ranging from 1 to 5 minutes. 
     
     
         18 . The process according to  claim 5 , wherein the slurry is heated to about 100° C. for a period of time to evaporate off most of the water, before heating the slurry to a temperature selected from the group consisting of a temperature of up to 125° C., 130° C., 140° C., 150° C., 160° C. or 180 C.