NZ626096B2 - Umami flavour composition from vegetable processing - Google Patents

Abstract

process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt% (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition comprising an ultra-filtration operation followed by a reverse osmosis filtration. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition. The vegetable matter is selected from the group consisting of pea (Pisum sativum var.), corn (Zea mays var.), red beetroot, white beetroot, golden beetroot (Beta vulgaris var.), sweet potato (Ipomoea batatas var.), carrot (Oaucus carota ssp.), onion (Allium ssp.), kelek-melon cucumber (Cucumis melo), and any combination thereof. rom the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition comprising an ultra-filtration operation followed by a reverse osmosis filtration. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition. The vegetable matter is selected from the group consisting of pea (Pisum sativum var.), corn (Zea mays var.), red beetroot, white beetroot, golden beetroot (Beta vulgaris var.), sweet potato (Ipomoea batatas var.), carrot (Oaucus carota ssp.), onion (Allium ssp.), kelek-melon cucumber (Cucumis melo), and any combination thereof.

Description

UMAMI FLAVOUR COMPOSITION FROM VEGETABLE SING TECHNICAL FIELD The invention s to a flavour composition having an umami flavour obtained from the blanching or cooking water of vegetables. in particular, the invention relates to r compositions obtained from the side streams of vegetable processing by membrane filtration or other tration technologies.

BACKGROUND The rounded umami taste of y ts produced by the food industry is often 4‘»~ru\‘\h ed by combinations of monosodium glutamate (MSG), inosine monophosphate (IMP) and guanosine monophosphate (GMP), or yeast ts or natural flavours. The common base of these umami providers is very often MSG, which can be produced by fermentation of Corynebacterium glutamicum strains and then purified, or is naturally occurring in some raw materials, such as meat, fish, breast milk, tomatoes, and parmesan cheese. Consumer perception of added MSG is generally negative in some countries, especially Germany, France and the US. There is therefore a need for alternative solutions to the problem of delivering umami flavour providers or enhancers.

The taste compounds in vegetables come from interactions n different sensory factors, either from carbohydrate storage compounds (especially mono~ and disaccharides), the texture of the plant material provided by structural polymers, or from secondary metabolites. Taste compounds in vegetables also depend on growing conditions, storage, and the preparation and cooking methods used for the vegetables. Of the secondary metabolites, the terpenoids are the major contributors of taste and flavour, followed by glucosinolates, alkyl and alkenyl cysteine sulphoxides, and phenolic nds. individual terpenoids are perceived to have a wide range of flavours and aromas, which tend to blend into the characteristics of carrot. Enzymatic cleavage of glucosinolates produces the typical flavours and aromas of the Brassicas. Methyl cysteine sulphoxide also contributes to Brassica flavour, while the cleavage products of this and other alkyl or alkenyl cysteine sulphoxides e the t and sulphurous s characteristics of alliums. Phenolic compounds generally produce bitter and astringent flavours, and have been detected in all groups of vegetables (Brdckner B. and Wyllie G., 2008. Fruit and ble flavor. Recent advances and future prospects. Woohead Publishing, 2, 11).

During blanching or g of vegetables, taste active ients dissolve in the water. This water is typically discarded, which can cause environmental problems due to the high chemical oxygen demand of the dissolved compounds.

Many techniques have been repeatedly used to extract and concentrate taste and aroma molecules in food matrices. ln culinary art concentration is mostiy done by ion.

Membrane technology is one of the earliest successful industrial applications of technology in this field (Sano, C. 2009, American l of Clinical Nutrition. 90:3, 7288-7323). The main use of e osmosis is the concentration of liquid foods, to complement or replace evaporation. Nanofiltration is used for desalting and idification with partial concentration, while ultrafiltration is used for fractionation, concentration and purification of food streams. Microfiltration is used for clarification and removal of suspended matter to replace centrifuges and filter presses, and also for rising and sterilising s d of using heat.

Known processes of concentrated mushroom blanching water are based on vacuum evaporation or steam jacket kettle concentration. Chiang et a1. (1986, Journal of Food e 51(3), 608-61 3) concentrated the blanch water to 13 % of solids using ultraflltration and reverse osmosis. Nonvolatile components like IMP and GMP were analyzed and 84 % were recovered. These ribonucleotides were ted to replace or enhance MSG. The major volatile compounds recovered were 1-octenol, 3-octanol, and 3-octanone. The aroma quality was evaluated by a sensory panel. No change in quality from blanching water to concentrate was detectable. The extraction of mushroom slices at different atures and subsequent ultrafiltration and reverse osmosis of the extract enables the aromas compounds to be recovered (Kerr, L.H. etal.. 1985, Journal of Food e 50, 1300-1305).

Tomatoes are rich in natural glutamic acid. EP 2068650 discloses the use of membrane technologies for removing lycopene and citric acid from a tomato concentrate, leading to a clear and tasteless tomato concentrate.

Seafood processing industries have used ne filtration treatment since the 1970s to recover valuable peptides or proteins in defrosting, washing or g waters (Cros at at, 2005, Journal of Food engineering, 69, 425-436). This publication discloses the 3O concentration of mussel cooking water to produce a natural aroma concentrate and a clean water stream. The production of aromatic concentrates from seafood cooking juices can be achieved using reverse osmosis, but the high salt content makes a preliminary desalination step necessary. Desalination with electrodialysis to reduce salt content by 85 % is possible without significant aroma loss. Further desalination will lead to a change in the aroma profile, which is dependent on the ne material (Cros et al., 2005, Desalination, 180, 263- 269). Cooking water from buckles, s and tuna with a high polluting load must be treated before being ed to the environment. Combinations of ultrafiltration and nanofiltration, as well as ultrafiltration and reverse osmosis were checked for their ability to recover flavours and to clean the waste water (Vandanjon, L. et al. 2002, Desalination 144, 379-385). Cooking juices from tuna processing have a high polluting load, ing high chemical oxygen , high nitrogen content and large amounts of dry matter. A high NaCl load is also problematic (Walha, K. et al., 2009, Process Safety and Environmental Protection, 87, 331 - 335). Tuna cooking juices contain interesting fishy flavours. Highly salted tuna g juices can be concentrated by a one- or two—step nanofiltration. The flavour intensity of the juices can be decreased by nanofiltration, thereby modifying the aroma properties (Walha, K. et al., 2011, LWT —- Food Science and Technology, 44, 153-157).

The principal disadvantage of the above known vegetable processing side streams for delivering an umami r is that the MSG present becomes concentrated during further processing and leads to an ptably high level of MSG in any flavouring composition prepared from it. The applicant has now found that vegetable cooking or blanching waters, which are side streams in the food industry, especially from pea or corn, can be trated by membrane processes and used as natural flavour solutions. in other words, the ant has found a way to produce umami flavour compositions from vegetable extracts and vegetable side streams that does not concentrate the natural MSG present. The invention is based on the use of membrane technology and other concentration techniques like evaporation and reduction. Until now, ne filtration technology has only been used for processing food sing side ,. streams for waste water cleaning and desalination in the seafood industry, but not for obtaining a umami r. it is therefore an object of the invention to provide an umami flavour composition obtained from vegetable processing side streams, or at least to provide an useful alternative to ng flavour compositions.

Any discussion of the prior art throughout the specification should in no way be 3O ered as an admission that such prior art is widely known or forms part of common general knowledge in the field.

Unless the context clearly requires otherwise, throughout the ption and the claims, the words “comprise”, “comprising", and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of “including, but not limited to".

ENTS OF THE INVENTION In a first aspect of the invention there is provided a process for preparing a flavour composition having an umami flavour and a MSG content of less than 1 wt% (% weight by total dry matter) comprising the steps of: a) heating vegetable matter selected from the group consisting of pea (Pisum sativum var.), corn (Zea mays var.), red beetroot, white beetroot, golden beetroot (Beta vulgaris var.), sweet potato (lpomoea batatas var.), carrot (Daucus carota ssp.), onion (All/um ssp.), kelek-melon cucumber (Cucumis melo), and any combination thereof in water at any given temperature to give cooking water containing flavour-active compounds extracted from the vegetable matter; b) separating the vegetabie matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition comprising an ultra-filtration operation followed by a e osmosis fiitration.

The vegetable matter may be heated at any suitable ature and for any le time, but preferably at 90 °C to 100 °C for 2 to 15 minutes. The vegetable matter may be whole vegetables or vegetable pieces, or any combination thereof. In preferred embodiments of the invention, the vegetable matter is selected from the group consisting of pea (Pisum sativum var.), corn (Zea mays var.), red beetroot, white beetroot, golden beetroot (Beta vulgaris var.), sweet potato (lpomoea batafas var.), carrot (Daucus carota ssp.), onion (All/um ssp.), kelek~melon r is meio), and any combination thereof.

Preferably, the cooking water from step a) is cooled before any filtration operation of step c). The one or more membrane filtration operations may include ultrafiltration, nanofiitration, microfiltration, cross flow filtration, reverse osmosis, or electro osmosis.

Preferably, ultrafiltration is med using a membrane having a pore size cut-off of 1 to 10 nm, preferably 5 nm. It is also red that the membrane is a ceramic membrane. Nanofiltration is preferabiy performed using a membrane having a pore size f of 0.1 to 1 nm. It is also preferred that the membrane is a polymer ne.

In some preferred embodiments, step c) comprises an uitrafiltration operation followed by a reverse osmosis filtration. The cooking water is preferably subjected to ultrafiltration to give a first retentate and a first te, and the first permeate is subjected to reverse osmosis to give a second retentate and a second permeate. The first retentate, the first permeate, the second retentate and the second permeate may be 3S combined.

In a second aspect of the ion there is provided a flavour composition prepared by the s of the invention.

Preferably, the flavour composition has an MSG content of less than 1 wt% by weight of concentrate.

The flavour composition may be in any suitable form, but is preferably a tablet or cube, a powder, a paste, granules, or a .

In the further aspect, the invention provides a food product prepared from or containing a flavour composition selected from the group sing culinary products, such as bouillons, sauces, and dehydrated soups, dry foods such as snacks, cereals and ts, chilled and frozen products, such as prepared meals, nutritional products, flavours and flavour ingredients, food supplements, pet foods, and beverages.

Preferably, the flavour composition ses 0.01 to 50 wt%, more preferably 0.5 to 15 wt% by total weight of the food product.

BRIEF DESCRIPTION OF THE FIGURE Figure 1 is a flow chart showing the filtration steps of the process of the ion.

ED DESCRIPTION The invention relates to a process for preparing a flavour composition having an umami flavour sing heating vegetable matter in water at up to 100 °C to give cooking water containing flavour—active compounds extracted from the vegetable matter, separating the vegetable matter from the cooking water, and subjecting the cooking water to one or more membrane filtration operations to provide the flavour composition. r compositions and food products obtainable using this s also form part of the invention.

The process es an umami taste to ry products without the addition of known taste enhancer such as MSG, ribonucleotides (IMP, GMP), or yeast extracts. The applicant has found that the water from canned com, the cooking water from peas and from beetroots (red and golden) and other bles provides a umami taste after concentration.

During the blanching or cooking step of the s. taste active ingredients ve in the cooking water. This water is usually discarded in most cases, which causes environmental ms due to its high chemical oxygen demand. The invention employs membrane technologies (such as reverse osmosis, electro osmosis. cross flow filtration, nanofiltration) and combinations f, as well as concentration techniques like evaporation and reduction, to concentrate the valuable flavour active substances present in vegetable cooking or blanching side s. If required, a heating step can be applied aften/vards.

In addition to the positive environmental effect of producing clean fresh water from industrial side streams which can be used in the factory again, the concentrated substances form the base of a flavour ition that provides an umami taste. The concentrate '25 either directly act as an umami provider or act as side player to enhance the umami perception of the natural MSG already present. There is also a significant advantage in providing a strong umami flavour without the addition of MSG or any other flavour ingredient or flavour enhancing ingredient. Such ingredients can have a negative consumer perception.

Their avoidance therefore enables more consumer friendly product labeling.

The main benefit is providing a umami taste without the addition of taste enhancers.

Peas, corn, beetroot and other vegetables contain taste enhancing nces or precursors thereof that are different to MSG and the known ribonucleotides. Therefore. the use of these vegetables to enhance the umami perception is a new approach. An umami trained panel assessed a taste enhancer free soup as having a significant umami flavour. when using the cooking water directly. The natural MSG value for the corn cooking juice from cans is 0.04 9/100 mL and for peas 0.02 g/100 mL in reduced canned pea water. This tes clearly that the umami perception does not come from naturaliy occurring MSG. The method of appiying membrane sing to concentrate cooking juices is known for the use in seafood production, but primariiy to clean highly polluted waste water. The concentrates obtained from this process can be used as r ingredient to give a fishy note to products.

Vegetable blanching waters from, for example pea or corn, are common side steams in the vegetable processing food industry. The blanching process is typically performed for 2 to 10 min between 90 to 100 °C to deactivate enzymes while maintaining the taste, colour and texture of the vegetables during subsequent processing. This blanching water is ideaily suited for use in the ne concentration steps of this ion.

A general process scheme is shown in Figure 1. The ing water (A) is first fiitered through the ultrafiltration membrane (8). The Permeate l (D) is then filtered through the reverse osmosis membrane (E). Permeate ll (G) has fresh water quality and can be used again in the process of the factory. Retentate II (F) contains the concentrated flavour active substances and can be used with or without drying in ts for enhancing the taste in savoury products. Retentate l (C) can also be filtered through the reverse osmosis membrane (E). Retentate I can be mixed with Retentate ll.

It should be understood that the vegetable matter may be heated at any suitable temperature and for any suitable time to provide the blanching or cooking water for use in the process of the invention. it is as well possible to perform an extraction of vegetables as such or of parts thereof with the target to get a vegetable t. These extract can afterwards being concentrated by ne technologies, evaporation. reduction or combinations thereof.

The invention is applicable to a wide range of vegetables ing pea (Pisum sativum var), com (Zea mays var), red beetroot, white beetroot, golden beetroot (Beta vulgaris var), sweet potato (Ipomoea batatas var), carrot (Daucus carota esp), onion (Allium ssp.).

The pore f size of the membranes used may be any suitable size to maximise the concentration effect of desired flavour ingredients in the retentates. Preferably, ltration is performed using a membrane having a pore size cut-off of i to 10 preferably 5 nm. ltration is preferably performed using a membrane having a pore size cut-off of 0.1 to 1 nm.

The flavour composition of the invention typically contains only a small amount of MSG, which is naturally d from or present in the vegetabte matter processed, and therefore is usually present in a low concentration. As the flavour composition of the invention is not consumed pure but e.g. added as a soup ingredient, the final MSG PCT/EP2012l075068 concentration is less than 0.5 g/L in the final dish. The taste threshold is described in literature n 0.255 and 0.5 g MSG / L (1.5 — 3 mmol/L) (Behrens, M, et al. (2011) Sweet and Umami Taste: Natural ts, Their Chemosensory Targets, and Beyond; Angew. Chem. Int. Ed., 50. 42).

The flavour composition may be in solid or liquid form, for example a tablet or cube, a , a paste, granules, or a liquid.

The food product of the invention, prepared from or containing a flavour composition of the invention, may be selected from the group comprising culinary products, such as bouillons, sauces, and dehydrated soups, dry foods such as snacks, s and biscuits, chilled and frozen products, such as prepared meals, nutritional products, flavours and flavour ients, food supplements, pet foods, and beverages. A typical food product would comprise the flavour composition in an amount 0.01 to 50 % by total weight of the food product.

Those skilled in the art will tand that they can freely combine all features of the present invention disclosed herein. In particular, features bed for the process of the present invention may be combined with the product of the present invention and vice versa.

Further, features described for different embodiments of the present ion may be combined. Further advantages and features of the present invention are apparent from the examples.

EXAMPLES The invention is r described with reference to the following examples. It will be appreciated that the invention as d is not intended to be limited in any way by these examples.

In the following examples the general method for preparing the natural taste enhancer from vegetable side streams is described in more detail. Example 1 describes a general process for obtaining the product using the blanching water of peas. Example 2 describes how single membrane fractions can be combined to give a higher yield. e 3 describes the use of other vegetable blanching waters.

Example 1: General method for using vegetable side streams for the preparation of natural flavour active substances PCT/EPZOi2/075068 Peas were blanched under the ing conditions: 30 kg peas with 70 L water, 95 °C for 15 min in a steam blanching tunnel. The pea blanching water was frozen until the membrane filtration at ~20 c'C.

After thawing the blanching water, a first filtration was carried out using an ultrafiltration unit under the following conditions: 4 i. of blanching water was added to a receiving tank (A in Figure 1) of the ne system. The tank contents were constantly homogenised by a stirring at moderate speed. Ultrafiltration (B) was carried out using a tubular ceramic membrane (cut—off: 5 nm) with a total effective surface area of 13 m2. The pea cooking juice was circulated tangentially over the membrane. The flux was 126 L/h, the temperature controlled using a water bath at 38 °C, and the pressure was maintained at 0.8 bar. Permeate l volume was 3 L and Retentate l volume was 1 L. Permeate i was subjected to reverse osmosis (E) using a tubular polymeric membrane (cut-oft: 1 nm) with a total surface area of 2 m2. 2.3 L of permeate l (D) was fed into the e s tank and circulated until a volume of 2.3 l. Permeate ii and 0.3 L Retentate It was obtained.

The umami intensity of each fraction was rated by a trained sensory panel team. The liquids were tasted following dilution in water back to the dry mass of the initial blanching water. The results are shown in Table 1, and y indicate that Retentate ll has a much higher umami flavour than the other fractions. The MSG value in the undiluted Retentate it is 0.026 9/100 mL, which is below the taste threshold of MSG. The taste threshold is bed in the literature between 0.255 and 0.5 g MSG / L (1.5 -— 3 mmol/L) (Behrens, M., et al. (2011) Sweet and Umami Taste: Natural Products, Their Chemosensory s. and Beyond; Angew. Chem. int. Ed, 50, 2220—2242).

Table 1: Umami intensity of different fractions after filtration (re-diluted back to the dry mass of the l blanching water). The Sample letters refer to Figure 1. The results given are the number of people from a team of four trained tasters rating the umami intensity (0 = no umami; 1 = umami barely perceivable; 2 = umami clearly perceivabie; 3 «1 strong . mun-m —-—-Peablanchingwater(A) —--- Permeate l (D) Retentate II (F) —-—-- Example 2: ation of single fractions from membrane filtration steps The single fractions from Example 1 were combined and assessed for umami taste in the same manner.

Table 2: Umami perception of a combination of single fractions (re-diluted back to the dry mass of the initial blanching water) obtained from Example 1. The Sample letters refer to Figure 1. The resuits given are the number of people from a team of four d tasters rating the umami intensity (0 = no umami; 1 = umami barely perceivable; 2 = umami clearly perceivable; 3 = strong umami). _-II Example 3: Use of other vegetable blanching waters The general method of Example 1 was ed for corn blanching water. The same flavour assessment was also followed. The MSG value in the ted Retentate ll is 0.042 9/100 mL, which is below the taste threshold of MSG.

Table 3: Umami intensity of different fractions after filtration (re~diluted back to the dry mass of the initial blanching water). The Sample ietters refer to Figure 1. The results given are the number of people from a team of eight trained tasters rating the umami intensity (0 = umami; 1 = umami barely vable; 2 = umami clearly perceivable; 3 = strong umami).

Corn bianching water (A) - 7 ate | (C) - Permeate l (D) - 2 Retentate ll (F) 2 Permeate ll (G) Example 4: Application of other concentration methods Another method for preparing the composition of the invention with corn is as follows: Heat the corn in water (ratio vegetables to water 1:2) at 95 °C for 40 min. Strain to remove the solid fragments (larger than 1 mm) and retain the aqueous extract, Reduce the water t at 90 — 100 °C for a time between 10 to 120 min to concentrate the flavour compounds.

Example 5: Use of other vegetables Different vegetables were used for watery extraction and concentration by ion.

Thereby, liquid concentrates were obtained as flavour compositions as specified in Table 4.

The liquid flavour compositions were added to a no MSG containing bouillon base in an amount ranging from 0.8 to 3.6 (v/v)%. The resulting bouillon solutions were then tested by a panel of trained s and evaluated for umami taste that was provided by the liquid flavour compositions. The results of this evaluation are reported in Table 4 as Y (yes) where such an umami taste was perceived, and as N (no) where such an umami taste was not perceived by the trained panel. The concentrations of MSG as in the al itquid concentrates, i.e. the flavour compositions, is also reported in Table 4 in 9/1009 liquid, as well as in dry weight (wt)% per absolute dry matter content in those concentrates.

Table 4: Overview of the umami taste of ent vegetables flavor compositions.

MSG in the Umami taste MSG in the liquid ble iiquid perceived: concentrate YlyeS) concentrate in . MM) wt%3 1-27 9/100 91 3.065 °/o 0.46 9/100 92 Black olives Green olives ~<ZH0.01 g/100 g‘ 0.023 % 0.01 9/100 92 ca. 0.02-0.03 % HHZH0.03 9/100 91 0.054 % 0-28 9/100 9” _ ZHHHZH cucumber (Cucumis ~< 0.01 g/100 g1 0.034 % melo) 0~37 9/100 92 _ O429/100 92 _ EH0.2 9/100 91 0 ‘4oom o\° 0.09 g/100 g1 celery & onion) 2! 0.260 % .04 - 0.42 g/100 g‘ 0.165 ~ 0.671 % .01 - 0.13 g/100 g‘ 0.049 — 0.783 % E!ii.01 g/100 g1 0,052 % l_ rug/10091 0.113% HOm 1 003% 1: Referred to wet trate, measured by HPLC (Gratzfeld—Huesgen, 2002, Sensitive and reliable amino acid analysis in protein hydrolysates using Agilent 1100 Series. Agilent Tech Note 5968-5658E) 2: Literature value of complete edible vegetable (Souci, Fachmann and Kraut, 2012, Food Compoaition and Nutrition , medpharm GmbH Scientific Publishers, Stuttgart, Germany. Online edition) 3: MSG measured by HPLC (Gratzfeld—Huesgen, 2002, Sensitive and le amino acid analysis in protein hydrolysates using Agilent 1100 Series. Agilent Tech Note 5968-5658E) The results show that for the selected vegetable extracts from onion, carrot, kelek, corn, beetroot, sweet pea, pea and sweet potato, a clear umami taste can be perceived which is not or only very partly due to the presence of MSG as the level of MSG in those concentrated flavor compositions is well below 1 wt% (% per weight of total dry matter). The perception of the umami taste from the tomato extract can be ed as being due to the elevated presence of MSG in such concentrates. it is to be appreciated that aithough the invention has been described with reference to specific ments, variations and modifications may be made without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents (mask exist to specific features, such lents are incorporated as it ically referred to in this specification.

Claims (1)

1. CLAIMS 1. A process for preparing a flavour composition having an umami flavour and a MSG content of less than 1 wt% (% weight by total dry matter) sing the steps of: a) heating vegetable matter selected from the group consisting of pea (Pisum sativum var.), corn (Zea mays var.), red ot, white beetroot, golden beetroot (Beta vulgaris var.), sweet potato (Ipomoea batatas var), carrot (Daucus carota ssp.), onion (A/Iium ssp.), kelek—melon cucumber (Cucumis melo), and any combination thereof in water at any given temperature to give 10 cooking water containing flavour-active compounds extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition comprising an ultra-filtration operation ed by a reverse osmosis tion. 15 The process as claimed in claim 1, wherein the flavour ition has a MSG content of less than 0.6 wt% (% weight by total dry matter). The process as claimed in claim 2 wherein the flavour composition has a MSG content of less than 0.2 wt% (% weight by total dry matter). The process as claimed in any one of claims 1 to 3, wherein the vegetable matter is 20 heated at 90°C to 100°C for 2 to 15 minutes. The process as claimed in any one of claims 1 to 4, wherein the ble matter is whole vegetables or vegetable pieces, or any combination thereof. The process as claimed in any one of claims 1 to 5, wherein the cooking water from step a) is cooled before the concentration in step c). 25 The process as claimed in any one of claims 1 to 6, wherein the ultra-filtration is performed using a membrane having a pore size cut-off of 1 to 10 nm. The process as d in claim 7, wherein the ultra-filtration is performed using a membrane having a pore size f of 5 nm. A r composition prepared by the process of any one of claims 1 to 8. 30 10. The flavour composition as claimed in claim 9, which has a MSG content of fess than 0.6 wt% (% weight by totai dry matter). 1'1. The flavour ition as claimed in claim 9 or claim 10, which has a MSG content of less than 0.2 wt% (% weight by total dry matter). 12. The flavour composition as claimed in any one of claims 9 to 11, which is in the form of a tablet or cube, 8 powder, a paste. granules, or a liquid.