Extrusion process for preparing food flavor products

Abstract

The present invention generally relates to extrusion methods for making food flavor products. More specifically, the present invention relates to an extrusion process for preparing a food flavor product in which at least one vented obturator is located within the last 2 / 3 part of the total length of the extruder cartridge.

Description

[0001] The present invention generally relates to an extrusion process for preparing a food flavor product. More particularly, the present invention relates to an extrusion process for preparing a food flavor product wherein at least one vent plug is located within the last two-thirds of the total length of the extruder barrel.

[0002] There is a continuing need for extrusion methods for preparing food flavor products. Unfortunately, the preparation of food flavor products is fraught with difficulties. When lower amounts of crystalline carriers are desired, lumps of the resulting food flavor product are observed. The resulting lumps of food flavor product require further drying and, optionally, a grinding step to obtain a free-flowing powder of the food flavor product.

[0003] The object of the present invention is to improve the prior art and to provide an extrusion process for preparing a food flavor product that at least partially overcomes one or more of the disadvantages of the prior art processes described above, or at least provides a useful alternative. In particular, the object is to provide an extrusion process for preparing a food flavor product that: i) reduces or even eliminates agglomeration of the resulting food flavor product; ii) avoids an additional drying step for the food flavor product; iii) avoids an additional drying step for the food flavor product downstream of the extruder; iv) allows excess moisture trapped between and / or within the particles to escape adequately from the extrusion process; v) provides a cost-effective solution; and vi) delivers a more intense food flavor product.

[0004] The objects of the invention are achieved by the subject matter of the independent claims. The dependent claims further develop the concept of the invention.

[0005] Thus, the present invention provides in a first aspect an extrusion process for preparing a food flavour product, the extrusion process comprising the steps of:

[0006] a) feeding a composition comprising at least one carrier, at least one amino nitrogen source and at least one sugar source into an extruder barrel (7);

[0007] b) extruding the composition from step a) at a temperature of 35° C. to 170° C.;

[0008] At least one of the vent plugs is located within the last two-thirds of the total length of the extruder barrel.

[0009] In a second aspect, the present invention relates to the use of at least one vent plug (4) in an extrusion process for preparing a food flavour product, wherein the at least one vent plug is located within the last 2 / 3 of the total length of the extruder barrel.

[0010] In a preferred embodiment, the extrusion process for preparing the food flavor product does not include a vent plug (4) at a location upstream of the first kneading and melting section.

[0011] The present inventors have now discovered that the use of at least one vent plug in an extrusion process for preparing a food flavor product has certain desirable and surprising properties, wherein the at least one vent plug is located within the last two-thirds of the total length of the extruder barrel. The extrusion process of the present disclosure allows for the continuous production of extruded food flavor products having a more intense flavor and being able to flow, without the need for a further drying step.

[0012] In one embodiment, the present invention provides an extrusion process for preparing a food flavor product, the extrusion process comprising the steps of:

[0013] a) feeding a composition into an extruder barrel (7), the composition comprising at least one carrier in an amount of 5% to 95% by weight (based on the total composition), at least one amino nitrogen source in an amount of 0.1% to 35% by weight (based on the total composition) and at least one sugar source in an amount of 1% to 35% by weight (based on the total composition);

[0014] b) extruding the composition from step a) at a temperature of 35° C. to 170° C.;

[0015] At least one of the vent plugs is located within the last two-thirds of the total length of the extruder barrel.

[0016] In one embodiment, the present invention provides an extrusion process for preparing a food flavor product, the extrusion process comprising the steps of:

[0017] a) feeding a composition comprising at least one carrier, at least one amino nitrogen source, at least one carbohydrate source and a lipid into an extruder barrel (7);

[0018] b) extruding the composition from step a) at a temperature of 35° C. to 170° C.;

[0019] At least one of the vent plugs is located within the last two-thirds of the total length of the extruder barrel.

[0020] In one embodiment, the present invention provides an extrusion process for preparing a food flavor product, the extrusion process comprising the steps of:

[0021] a) feeding a composition into an extruder barrel (7), the composition comprising at least one carrier in an amount of 5% to 95% by weight (based on the total composition), at least one amino nitrogen source in an amount of 0.1% to 35% by weight (based on the total composition), at least one carbohydrate source in an amount of 1% to 35% by weight (based on the total composition) and lipid in an amount of 0.5% to 10% by weight (based on the total composition);

[0022] b) extruding the composition from step a) at a temperature of 35° C. to 170° C.;

[0023] At least one of the vent plugs is located within the last two-thirds of the total length of the extruder barrel.

[0024] In one embodiment, the present invention provides an extrusion process for preparing a food flavor product, the extrusion process comprising the steps of:

[0025] a) feeding a composition into an extruder barrel (7), the composition comprising at least one carrier in an amount of 5% to 95% by weight (based on the total composition), at least one amino nitrogen source in an amount of 0.1% to 35% by weight (based on the total composition) and at least one sugar source in an amount of 1% to 35% by weight (based on the total composition);

[0026] b) extruding the composition from step a) at a temperature of 50° C. to 170° C.;

[0027] At least one of the vent plugs is located within the last two-thirds of the total length of the extruder barrel.

[0028] In one embodiment, the present invention provides an extrusion process for preparing a food flavor product, the extrusion process comprising the steps of:

[0029] a) feeding a composition comprising at least one carrier, at least one amino nitrogen source, at least one carbohydrate source and a lipid into an extruder barrel (7);

[0030] b) extruding the composition from step a) at a temperature of 50° C. to 170° C.;

[0031] At least one of the vent plugs is located within the last two-thirds of the total length of the extruder barrel.

[0032] In one embodiment, the present invention provides an extrusion process for preparing a food flavor product, the extrusion process comprising the steps of:

[0033] a) feeding a composition into an extruder barrel (7), the composition comprising at least one carrier in an amount of 5% to 95% by weight (based on the total composition), at least one amino nitrogen source in an amount of 0.1% to 35% by weight (based on the total composition), at least one carbohydrate source in an amount of 1% to 35% by weight (based on the total composition) and lipid in an amount of 0.5% to 10% by weight (based on the total composition);

[0034] b) extruding the composition from step a) at a temperature of 50° C. to 170° C.;

[0035] At least one of the vent plugs is located within the last two-thirds of the total length of the extruder barrel.

[0036] The term "vent plug" refers to a housing in which one or two screws rotate and push the extruded material back into the extruder process section. The vent plug pushes material back into the extruder process section that might otherwise "fly out" due to high vent vapor velocity, high system pressure, and / or low melt viscosity materials pulled by pressure or vacuum. Preferably, the vent plug is designed to be connected to a vacuum pump. The vacuum of the vent plug is selected from 0 mbar to 1000 mbar, preferably 1 mbar to 1000 mbar, preferably 50 mbar to 1000 mbar, preferably 100 mbar to 1000 mbar, and more preferably 500 mbar to 1000 mbar. In a preferred embodiment, at least one vent plug is located in the last 2 / 3 of the total length of the extruder barrel, preferably in the last half of the total length of the extruder barrel, preferably in the last quarter of the total length of the extruder barrel, preferably in the last sixth of the total length of the extruder barrel, preferably one vent plug is located in the last screw element of the extruder barrel. In a more preferred embodiment, 1 to 3 vent plugs are located in the last 2 / 3 of the total length of the extruder barrel, preferably in the last half of the total length of the extruder barrel, preferably in the last quarter of the total length of the extruder barrel. In a more preferred embodiment, 1 to 2 vent plugs are located in the last 2 / 3 of the total length of the extruder barrel, preferably in the last half of the total length of the extruder barrel, preferably in the last quarter of the total length of the extruder barrel.

[0037] The terms "food," "food product," and "food composition" mean a product or composition intended for human ingestion.

[0038] Extrusion is a process used to produce objects with a fixed cross-sectional profile. The material is pushed or pulled through a die with the desired cross-section. Two major advantages of this process over other manufacturing processes are its ability to produce very complex cross-sections and its ability to produce fragile products, as the material is subject only to compressive and shear stresses. An extruder typically consists of an extruder barrel within which a tightly fitting screw rotates. The screw, composed of screw elements, some of which have helical threads, is used to move the material through the barrel. Material is introduced into the barrel at one end, where it is moved along by the screw and forced out through a nozzle or die at the other end. The rotating screw mixes and processes the material within the barrel, compressing it to force it through the die or nozzle. The degree of mixing and processing experienced by the material, the speed at which it moves through the barrel, and the resulting residence time and pressure generated within the barrel can be controlled by the pitch of the screw elements, the rotational speed of the screw, and the rate at which the material is introduced into the barrel. The extruder barrel consists of a number of extruder barrel sections connected end to end. Multiple extruder barrel sections are required to carry out the different processes involved in extrusion, such as conveying, kneading, mixing, removing volatile components or degassing, metering, etc. Each extruder barrel section includes a bushing that is press-fitted into the extruder barrel block and provides heating and cooling elements to regulate the temperature of the extruder barrel section within the allowed range. The total length of the extrusion process can be defined by its modular extruder barrel length. The extruder barrel is described in units of its diameter.

[0039] The extruder according to the method of the present invention can be, for example, a co-rotating, intermeshing twin-screw extruder; a counter-rotating, non-intermeshing twin-screw extruder; a single-screw reciprocating extruder; or a single-screw non-reciprocating extruder. The powder conveying section includes screw elements that can quickly deliver the dry powder to the downstream extrusion process. The conveying section screw elements are typically screw elements with a relatively wide pitch and positive threads. Typically, the kneading and melting section is used to apply externally provided heat and heat generated by shear. Typical screw elements used in the kneading and melting zone include positive thread kneading blocks and reverse thread kneading blocks.

[0040] like Figure 1As generally illustrated in FIG, the present disclosure provides an extrusion method for preparing a food flavor product, wherein at least one vent plug (4) is located in the last 2 / 3 of the total length of the extruder barrel, preferably one vent plug is located in the last screw element of the extruder barrel. The method may include: a) dry feeding starting materials (2) and (3) into the extruder barrel (7); b) optionally injecting lipid (6) downstream of the dry feeding; c) extruding the mixture; d) at least one vent plug (4) is located in the last 2 / 3 of the total length of the extruder barrel, preferably one vent plug is located in the last screw element of the extruder barrel.

[0041] In the context of the present invention, the term "carrier" includes maltodextrin, starch, flour, salt, fiber or a combination thereof, preferably maltodextrin, starch, flour, salt or a combination thereof. In a preferred embodiment, the carrier is a combination of salt and maltodextrin, fiber, starch or flour, preferably a combination of salt and maltodextrin, starch or flour. The term "starch" includes wheat starch, corn starch, potato starch, corn starch, glutinous corn starch, sago starch, rice starch, tapioca starch or a combination thereof, preferably wheat starch, corn starch, potato starch or a combination thereof. The term "flour" includes wheat flour, corn flour, potato flour, corn flour, glutinous corn flour, sago flour, rice flour, tapioca flour, soy flour or a combination thereof, preferably wheat flour, corn flour, potato flour, rice flour, soy flour or a combination thereof. The term "salt" includes sodium chloride, potassium chloride, ammonium chloride or a combination thereof, more preferably sodium chloride. The term "fiber" includes dietary fiber, cereal bran or a combination thereof. Dietary fiber consists of edible plant cell residues, polysaccharides, lignin, and associated substances that are resistant to digestion by human digestive enzymes (hydrolysis). Dietary fiber comes from vegetables, fruits, cereals, or combinations thereof. The dietary fiber is selected from at least one of carrots, beetroot, pumpkin, citrus, wheat, oats, bamboo, tomatoes, bell peppers, leeks, ginger, onions, kale, parsnips, celery, cucumbers, courgettes, cauliflower, kohlrabi, asparagus, or combinations thereof, preferably carrots, beetroot, pumpkin, citrus, wheat, oats, bamboo, tomatoes, or combinations thereof. "Bran," according to the present invention, is the outer layer of a cereal grain, consisting of the pericarp, outer seed coat, and aleurone germ, and may include a portion of the starchy endosperm. Commercial bran preparations contain varying amounts of starchy endosperm and germ, depending on the type of cereal and the milling process. Bran is primarily obtained from cereal grains selected from the group consisting of barley, buckwheat, bulgur, canary grass, common oats (Avena sativa, also referred to herein as oats), corn, millet, rice (e.g., black rice, brown rice, and / or wild rice), rye, sorghum, emmer, teff, triticale, wheat, and wheat kernels. More preferred whole-grain cereals are cereals from monocotyledonous plants of the Poaceae family (Gramineae), cultivated for their edible starch grains. Plant species that do not belong to the Gramineae family but that also produce starchy seeds or fruits that can be used in the same manner as cereal grains are known as pseudocereals. Examples of pseudocereals include amaranth, buckwheat, tartaric fagopyrum, and quinoa. Unless the context of the present invention clearly indicates otherwise, as used herein, the term "cereal" includes both cereals and pseudocereals; and the bran used herein may be from either type. Generally, the source of the cereal grain used depends on the product to which it is to be added, as each cereal grain has its own flavor profile. In one embodiment of the present invention, the cereal bran is selected from rice bran, wheat bran, buckwheat bran, corn bran, oat bran, barley bran, or a combination thereof.In one embodiment, the food flavor product comprises the carrier in an amount of 5% to 95% by weight, preferably 10% to 95% by weight, preferably 15% to 95% by weight, preferably 20% to 95% by weight, preferably 25% to 95% by weight, preferably 30% to 95% by weight, preferably 33% to 93% by weight. In one embodiment, the food flavor product comprises the carrier, which is a combination of salt in an amount of 10% to 65% by weight and maltodextrin, fiber, starch or flour in an amount of 10% to 60% by weight, preferably the food flavor product comprises the carrier, which is a combination of salt in an amount of 10% to 65% by weight and maltodextrin, starch or flour in an amount of 10% to 60% by weight.

[0042] In the context of the present invention, the term "amino nitrogen source" includes asparagine, glutamic acid, lysine, glutamine, thiamine, alanine, glycine, threonine, cysteine, methionine, arginine, glutathione, plant protein, yeast extract, bacterial extract, vegetable extract, hydrolyzed plant protein or a combination thereof, preferably cysteine, methionine, arginine, glutathione, glutamic acid, plant protein, yeast extract, bacterial extract, vegetable extract, hydrolyzed plant protein or a combination thereof, preferably cysteine, methionine, arginine, glutathione, plant protein, yeast extract, bacterial extract, vegetable extract, hydrolyzed plant protein or a combination thereof. Bacterial extracts are described in WO2009040150 or WO2010105842. Vegetable extracts are described in WO2013092296. In one embodiment, the food flavor product comprises an amino nitrogen source in an amount of 0.1 wt % to 35 wt %, preferably 0.5 wt % to 35 wt %, preferably 1 wt % to 35 wt %, preferably 2 wt % to 35 wt %. The plant protein is selected from a protein concentrate or plant protein isolate derived from pea protein, corn protein (e.g., ground corn or corn gluten), wheat protein (e.g., ground wheat or wheat gluten such as vital wheat gluten), potato protein, legume protein such as soy protein (e.g., soy flour, soy concentrate, or soy isolate), rice protein (e.g., ground rice or rice gluten), barley protein, algae protein, canola protein, or a combination thereof, preferably soy, pea, wheat, or a combination thereof.

[0043] In the context of the present invention, the term "sugar source" includes glucose, fructose, galactose, lactose, arabinose, erythrose, rhamnose, mannose, isomaltose, sorbose, psicose, ribose, sucrose, xylose, ribose, dextrose, malt extract, rice syrup, corn syrup, carob syrup or a combination thereof, preferably glucose, fructose, galactose, lactose, xylose, ribose, dextrose, malt extract, rice syrup, corn syrup, carob syrup or a combination thereof, preferably sucrose, xylose, ribose, dextrose, malt extract, rice syrup, corn syrup, carob syrup or a combination thereof. In one embodiment, the food flavor product comprises the sugar source in an amount of 1% to 35% by weight, preferably 2% to 35% by weight, preferably 1% to 30% by weight, preferably 2% to 30% by weight.

[0044] The term "lipid" means oil, fat or its combination. Lipid comprises soybean oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, canola oil, safflower oil, peanut oil, palm oil, cottonseed oil, coconut oil, sesame oil, linseed oil, almond oil, hazelnut oil, rapeseed oil, chicken fat, butter, lard, shea butter, fractionated palm fat, fully hydrogenated or partially hydrogenated or transesterified palm oil and its combination. Preferably, liquid oil is sunflower oil, palm oil, canola oil, chicken fat, lard, butter or its combination. In one embodiment, the food flavor product comprises 0.5 % by weight to 10 % by weight, preferably 0.5 % by weight to 9 % by weight, preferably 0.5 % by weight to 8 % by weight, preferably 0.5 % by weight to 7 % by weight, preferably 0.5 % by weight to 6 % by weight, preferably 0.5 % by weight to 5 % by weight, more preferably the lipid of 1 % by weight to 7 % by weight; More preferably 1 % by weight to 6 % by weight. The lipid may be mixed with the dry ingredients before feeding the mixture into the extruder barrel, or the lipid may be injected into the extruder barrel alone. The use of lipid has the beneficial effect of dedusting the composition and providing additional flavor.

[0045] In one embodiment, the food flavor product further comprises a pH adjuster. The term "pH adjuster" includes NaOH, HCl, citric acid, acetic acid, ascorbic acid, or a combination thereof. In one embodiment, the food flavor product comprises a pH adjuster in an amount of 0.05% to 5% by weight, preferably 0.05% to 2% by weight.

[0046] In one embodiment, the food flavor product further comprises vegetable powder. The term "vegetable powder" includes tomato powder, garlic powder, onion powder, or a combination thereof. In one embodiment, the food flavor product comprises vegetable powder in an amount of 0.5% to 30% by weight, preferably 1% to 30% by weight, preferably 1% to 25% by weight.

[0047] In one embodiment, water is added to the composition of step a) in an amount of 0 to 10 wt % or subsequently injected into the extruder barrel, preferably no water is added to the composition of step a) or subsequently injected into the extruder barrel.

[0048] The extruder barrel is heated to a temperature of 35°C to 170°C, preferably 50°C to 170°C, preferably 70°C to 170°C, preferably 80°C to 170°C, preferably 80°C to 160°C, preferably 35°C to 150°C, preferably 50°C to 150°C, preferably 80°C to 150°C. The pressure on the front plate (6) is 20 bar to 150 bar, preferably 20 bar to 100 bar. The screw speed is about 200 rpm to 500 rpm.

[0049] In one embodiment, no drying step is used after step b).Due to the use of a vent plug, a drying step can be avoided, which simplifies the process of the invention.

[0050] In one embodiment, the extrusion process for preparing a food flavor product further comprises grinding the obtained food flavor product after step b).

[0051] As used in this specification, the words "include", "comprises" and similar words should not be understood as having an exclusive or exhaustive meaning. In other words, they are intended to mean "including, but not limited to".

[0052] Those skilled in the art will appreciate that they are free to combine all features of the present invention disclosed herein. Specifically, features described for the compositions of the present invention may be combined with methods for preparing the compositions, and vice versa. Additionally, features described for different embodiments of the present invention may be combined. Other advantages and features of the present invention will become apparent from the examples.

[0053] Example

[0054] Example 1: Method

[0055] The present invention is further described with reference to the following examples. It should be understood that the invention as claimed is not intended to be limited in any way by these examples.

[0056] The example describes an extrusion process for preparing a food flavor product according to the invention, which shows the beneficial effect of using at least one vent plug located in the last 2 / 3 of the total length of the extruder barrel. A dry mixture of carrier, amino nitrogen source and sugar source is added to the extruder barrel (7) through a hopper (3). The extruder barrel (4) is heated within a curve between 35°C and 170°C, preferably between 80°C and 150°C. After the addition of the dry mixture, the lipid (6) is injected within this temperature range. At least one vent plug is located in the last 2 / 3 of the total length of the extruder barrel (one vent plug is located at barrel 6). The product was produced from the following materials on a Clextral EV 53 twin-screw extruder with 10 extruder barrels:

[0057] Example 2 to Example 5 :

[0058] Comparative Example 3 did not use a vent plug during the extrusion process.

[0059]

[0060] By using at least one vent plug located within the last two-thirds of the total length of the extruder barrel, a stable, free-flowing powder was achieved, compared to Comparative Example 3, which did not use a vent plug. Furthermore, the resulting food flavor product had a more intense flavor profile. The flavor product obtained according to the present invention did not require any additional drying step. Comparative Example 3 would have required a drying step to increase flowability and reduce viscosity. Example 2, which used lipids, had a more intense flavor profile and reduced dustiness compared to Example 4, which did not use lipids. Example 5, which used thiamine hydrochloride, had a more intense flavor profile compared to Example 4, which did not use thiamine hydrochloride.

[0061] Example 6 to Example 9

[0062] Comparative Examples 7 and 9 did not use a vent plug during the extrusion process.

[0063]

[0064] The same beneficial effects as described above were observed here. By using at least one vent plug located within the last two-thirds of the total length of the extruder barrel, a stable, free-flowing powder was achieved, compared to Comparative Examples 7 and 9, which did not utilize a vent plug. Furthermore, the resulting food flavor product exhibited a more intense flavor profile. The flavor product obtained according to the present invention did not require any additional drying step. Comparative Examples 7 and 9 would have required a drying step to increase flowability and reduce viscosity.

[0065] Example 10 to Example 13 :

[0066] Comparative Examples 11 and 13 did not use a vent plug during the extrusion process.

[0067]

[0068]

[0069] The same beneficial effects as described above were observed here. By using at least one vent plug located within the last two-thirds of the total length of the extruder barrel, a stable, free-flowing powder was achieved, compared to Comparative Examples 11 and 13, which did not utilize a vent plug. Furthermore, the resulting food flavor product exhibited a more intense flavor profile. The flavor product obtained according to the present invention did not require any additional drying step. Comparative Examples 11 and 13 would have required a drying step to increase flowability and reduce viscosity.

Claims

1. An extrusion process for preparing a food flavor product, the extrusion process comprising the following steps: a) feeding a composition comprising at least one carrier, at least one amino nitrogen source and at least one sugar source into an extruder barrel (7); b) extruding said composition from step a) at a temperature of 35°C to 170°C, At least one vent plug is located in the last 2 / 3 of the total length of the extruder barrel. 2 . The extrusion method for preparing a food flavor product according to claim 1 , wherein the carrier is selected from maltodextrin, starch, flour, salt, fiber, or a combination thereof.

3. An extrusion process for preparing a food flavor product according to any one of claims 1 to 2, wherein the food flavor product comprises the carrier in an amount of 5% to 95% by weight.

4. The extrusion process for preparing a food flavor product according to any one of claims 1 to 3, wherein the amino nitrogen source is selected from cysteine, methionine, arginine, glutathione, asparagine, glutamic acid, lysine, glutamine, thiamine, alanine, glycine, threonine, plant protein, yeast extract, bacterial extract, vegetable extract, hydrolyzed plant protein, or a combination thereof.

5. An extrusion process for preparing a food flavor product according to any one of claims 1 to 4, wherein the food flavor product comprises the amino nitrogen source in an amount of 0.1% to 35% by weight.

6. The extrusion method for preparing a food flavor product according to any one of claims 1 to 5, wherein the sugar source is selected from sucrose, xylose, ribose, glucose, fructose, galactose, lactose, arabinose, ribose, dextrose, erythrose, rhamnose, mannose, isomaltose, sorbose, psicose, malt extract, rice syrup, corn syrup, carob syrup, or a combination thereof.

7. An extrusion process for preparing a food flavor product according to any one of claims 1 to 6, wherein the food flavor product comprises the sugar source in an amount of 1% to 35% by weight.

8. An extrusion process for preparing a food flavor product according to any one of claims 1 to 7, wherein the composition in step a) further comprises lipids in an amount of 0.5 to 10 wt%.

9. The extrusion process for preparing a food flavor product according to claim 8, wherein the lipid is mixed with a composition comprising at least one carrier, at least one amino nitrogen source and at least one sugar source before feeding into the extruder barrel in step a), or the lipid is injected after dry feeding into the extruder barrel.

10. Extrusion process for the preparation of a food flavour product according to any one of claims 1 to 9, wherein no drying step is used after step b).

11. Extrusion process for preparing a food flavor product according to any one of claims 1 to 10, wherein no additional vent plug (4) is used at a position upstream of the first kneading and melting section.

12. Extrusion process for the preparation of a food flavor product according to any one of claims 1 to 11, wherein water is further added to the composition of step a) in an amount of 0% to 10% by weight.

13. An extrusion process for preparing a food flavor product according to any one of claims 1 to 12, wherein the composition of step a) further comprises vegetable powder in an amount of 0.5% to 30% by weight.

14. An extrusion process for preparing a food flavor product according to any one of claims 1 to 13, wherein the vent plug has a vacuum of 0 to 2000 mbar.

15. An extrusion process for preparing a food flavor product according to any one of claims 1 to 14, wherein the process further comprises a grinding step after step b).

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