Prahok food additive composition

Abstract

The present invention relates to a Prahok food additive composition, to a process for manufacturing a Prahok food composition powder, to a use of such a Prahok food additive composition as condiment, as well as any food containing such a Prahok food additive composition.

Description

[0001] Description

[0002] Title of the invention: Prahok food additive composition

[0003] [1] The present invention relates to a Prahok food additive composition, a method for manufacturing a Prahok food composition powder, a use of such a Prahok food additive composition as a condiment, as well as any food comprising such a Prahok food additive composition.

[0004] [2] State of the art

[0005] [3] CN106262734 discloses a method for preparing a fish sauce-based condiment. CN104286572 discloses a turtle food.

[0006] [4] For centuries, Prahok has been at the heart of local Cambodian cuisine, deeply rooted in Cambodian culture. Today, the condiment, whose bad smell (characterized as a pungent odor) has a reputation for

[0007] "scare off many tourists," nevertheless continues to be a "star" ingredient in a wide range of vegetable, meat, and rice dishes, as well as soups. Prahok was originally a way to preserve fish during the dry season in Cambodia. For many of Cambodia's poorest residents, this preserved fish was an important (or even sole) source of protein.

[0008] [5] Thus, Cambodian culinary products are increasingly consumed outside Southeast Asia, but are remarkably poorly reported. Khmer culture and the culinary traditions of the Cambodian people, both historical and contemporary, rely primarily on the fermented fish product called Prahok (sometimes also spelled Prahoc or Prohoc) as an essential ingredient in a wide variety of dishes.

[0009] [6] Prahok is also produced in Vietnam and can be found as far away as the United States, imported for the Cambodian diaspora.

[0010] [7] Prahok is prepared from different species of fresh fish, including moonlight gouramis and channa. [8] Thus, this product has cultural significance for Cambodia's history and tradition in fish preservation, production methods and uses of Prahok, as well as the preservation of this essential aromatic and nutritional element of Khmer cuisine.

[0011] [9] The diet of the Khmer people of Cambodia is based primarily on rice and fish. Cambodians are among the largest consumers of fish. Due to the seasonal availability of fish, there has been a strong historical incentive to preserve fish using efficient, inexpensive, and energy-efficient processes. Traditionally, Prahok was a staple of the Cambodian diet, as it was vital for the nutrition and food security of rural families.

[0012]

[0010] The traditional method of making Prahok involves crushing the fish under the foot. Depending on its quality, Prahok can be stored for a few weeks to several years. Nowadays, the process is mainly done using machines that chop and mix the fish instead of the old method using the foot.

[0013]

[0011] There are 2 main types of Prahok. Prahok ch'oeung contains fish bones throughout production. In contrast, Prahok sach is made by first removing the fish bones. Both types of Prahok are made by first removing the head, scaling, and cleaning the fish. Traditionally, scaling and cleaning was done by placing the fish in a flat basket by the river and walking on the fish until the scales were washed away by the river current.

[0014]

[0012] Prahok ch'oeung is made with the tiny bones of small fish which soften during fermentation.

[0015]

[0013] Prahok sach is prepared either by filleting large snakehead fish and discarding the bones, or by cutting it into steaks.

[0016]

[0014] The prepared fish is then mixed with salt at a relatively low concentration, usually 4-5%, and soaked in baskets overnight. This early fermentation process produces a highly desirable by-product called "teuktrey" (fish sauce). Some types of Prahok are made by drying the fish in the sun and crushing or grinding them with a mortar or sometimes even with the feet.

[0017]

[0015] The fish is salted again with 15-20% salt to make Prahok ch'oeung or 25-30% salt to make Prahok sach. Fermentation is done without aeration, stirring, or shaking, as exposure to oxygen causes a bad smell and the formation of pellets that compromise quality. The mixture is left to ferment in sealed plastic, earthenware, metal, or concrete tanks for several months or even a year. The best fermented fish can be stored for up to three years.

[0018]

[0016] While historically other sources of protein were not available during the dry season, in modern Cambodia, advances in agricultural technology and increased imports of other animal products have made other sources of protein more readily available. Yet the traditional incentive to process fish and increase its shelf life without preservation technology such as refrigeration persists.

[0019]

[0017] Prahok remains a vital and widely consumed part of the Cambodian diet, prized for its powerful umami flavor in a wide variety of sauces, dips, soups, and main dishes.

[0020]

[0018] Khmer cooks use Prahok generously to add flavor to almost every dish. Prahok is enjoyed in meals throughout the day, and Khmers attest that "without its smell and flavor, food is not delicious." Prahok is also used as a dipping sauce or simply mixed into a bowl of rice. Its powerful flavor is quite pungent and has been compared to the taste of old French cheese with a fishy odor. Cambodian culinary secrets have rarely been written down; recipes have been passed down from generation to generation and vary somewhat in different regions of the country. Ancient traditional cuisine blends Prahok with other unique flavors and colors in ways that enhance the flavor and aroma of each ingredient.Cambodians have perfected the art of blending spices into fish pastes using ingredients like cloves, cinnamon, star anise, nutmeg, cardamom, ginger, and turmeric. Dried bell peppers, sweet peppers, and chilies are also used to taste and add color. The characteristics of a Cambodian cook's kroeung are distinctive and considered a measure of respect in Khmer culture. Kroeung and Prahok blended together form a unique aromatic combination that is the most distinctive ingredient in Khmer cuisine. These and other essential ingredients like tamarind, lemongrass, basil, sugar, and lime (commonly known as citron in Cambodia) flavor sauces, soups, stir-fries, and many other foods.

[0021]

[0020] Many Prahok dishes are best enjoyed with a variety of vegetables, a combination that has the added benefit of improving the nutritional quality of Cambodian foods by increasing the bioavailability of nutrients in Prahok, including protein, vitamin A, calcium, iron, zinc, and iodine.

[0022]

[0021] The impressive array of nutritional benefits provided by Prahok is the result of compounds such as:

[0023] - proteins: Prahok provides the essential amino acids for human nutrition;

[0024] - iodine: when prepared with iodized salt, Prahok adds iodine to the food; or

[0025] - Beneficial bacteria: Because it is a fermented food, Prahok contains bacteria that can be beneficial for gut health.

[0026]

[0022] By incorporating Prahok into your diet, it is possible to treat or prevent health problems such as:

[0027] - a weak immune system: due to its bacteria, Prahok can help increase healthy bacteria in the gut and strengthen your immune system;

[0028] - a goiter: a goiter is an enlargement of the thyroid gland. It is a symptom of iodine deficiency, which a Prahok can help combat; or

[0029] - obesity: Prahok contains relatively few calories. It is therefore possible to use it to add flavor to a meal without significantly affecting weight gain.

[0023] Prahok does, however, have some notable disadvantages:

[0030] - it is known for its intensely pungent fishy flavor. This flavor is particularly strong for foreigners (from Cambodia) who tend to compare the fermented taste to that of so-called "super-fresh" cheeses. Cambodian restaurateurs are also known to limit the amount of Prahok used in dishes they serve to foreigners due to its intensity;

[0031] - it contains a lot of salt because it is used to preserve the Prahok. One serving can represent a significant part of a recommended daily intake of sodium. However, too much salt can have a negative effect on blood pressure and cause various other health problems; or

[0032] - due to its specific smell, special attention should be paid to the storage of Prahok.

[0033]

[0024] One of the aims of the present invention is therefore to find a Prahok composition having the strong points identified above while eliminating its weak points listed.

[0034]

[0025] This aim, as well as others, are achieved by the composition developed within the framework of the present invention.

[0035]

[0026] Thus an object of the present invention relates to a composition of a Prahok food additive characterized in that the composition comprises:

[0036] - from Prahok, and

[0037] - at least one flavor fixative.

[0038]

[0027] It has in fact been discovered that the addition of at least one aroma fixative (which can also be a taste corrector) makes it possible to maintain the identified advantages while eliminating the known disadvantages of Prahok listed above.

[0039]

[0028] A flavor fixative makes it possible to fix the aromatic fraction of a food composition by preventing or reducing, for example, the evaporation rate of the most volatile components of the composition (which can occur during the Maillard reaction, for example). Such products are known in the art, as evidenced by the teaching of document EP0030327B1.

[0029] According to certain embodiments, the Prahok is a Prahok in the form of a paste. According to these embodiments, the Prahok paste is in a solid state - deformable or not -, in the sense of the three states (gas, liquid, solid) of the matter.

[0040]

[0030] Preferably, the quantity of water included in the composition according to the present invention is less than or equal to 10% by weight relative to the total weight of the composition, more preferably less than or equal to 5%, less than or equal to 4%, less than or equal to 3%, less than or equal to 2%, or even less than or equal to 1% by weight relative to the total weight of the composition.

[0041]

[0031] Advantageously, the composition according to the present invention is dry. In these advantageous embodiments, the composition is substantially free of water. According to some of these embodiments, the composition is in the form of a dry solid in the divided state. According to some of these embodiments, the composition is in the form of a dry powder. Such a dry powder can be obtained from an ancestral Prahok paste. Indeed, the absence of water improves the preservation, the olfactory and odorous properties, the appearance in presentation and the modes of use of Prahok.

[0042]

[0032] In a particular embodiment, the composition according to the present invention is characterized in that the Prahok is a Prahok powder. Indeed, in the absence of water or at least with a small amount of water in the composition, the Prahok is advantageously in powder form. Surprisingly, the Prahok powder improves the olfactory properties and the taste of the Prahok.

[0043]

[0033] Preferably, the flavor fixative is chosen from the list of adjuvants consisting of starch, maltodextrin, potato powder, dried fruit powder, milk powder, pepper, ginger, lemongrass, bitter orange peel, garlic, cinnamon, turmeric and any of their mixtures.

[0044]

[0034] More preferably, the flavor fixative comprises maltodextrin and / or milk powder.

[0045]

[0035] More preferably, the flavor fixative comprises maltodextrin.

[0046]

[0036] More preferably, the flavor fixative comprises milk powder.

[0037] Advantageously, the flavor fixative is a combination of maltodextrin and milk powder.

[0047]

[0038] In a particular embodiment, the quantity of Prahok is between around 10% and around 90%, preferably around 50%, by mass relative to the total mass of the composition.

[0048]

[0039] For example, the amount of Prahok is between 20 and 80%, such as between 30 and 70%, between 40 and 60% or between 45 and 55% by mass relative to the total mass of the composition.

[0049]

[0040] Advantageously, the quantity of each aroma fixative is between 10% and 60%, preferably 25%, by mass relative to the total mass of the composition.

[0050]

[0041] For example, the quantity of each aroma fixative is between 15% and 45% such as between 20 and 30%, or between 22 and 27% by mass relative to the total mass of the composition.

[0051]

[0042] An object of the present invention also relates to a method for manufacturing a Prahok food composition powder as described above, characterized in that the method comprises the following successive steps: a) soaking Prahok in water for 6 to 24 hours, preferably 8 to 12 hours, b) draining the water from the mixture obtained in step a) to obtain a paste, c) chopping and mixing the paste obtained in step b), d) adding at least one flavor fixative to the product obtained in step c), and e) drying the product obtained in step d) until a powder is obtained, for example by heating or drying on a heating pan (in particular over low heat).

[0052]

[0043] The soaking of step a) is typically carried out at room temperature, for example between 1°C and 50°C, preferably between 10°C and 40°C, between 15°C and 30°C or between 20°C and 25°C.

[0053]

[0044] The draining of step b) can be done by any known draining technique, for example by using a static drainer with openings for the flow of the fluid.

[0045] In a particular embodiment, after step b) of draining Prahok, a fermented solution, at acidic pH, based on plant(s) containing at least one active / live probiotic is added, such as a fruit-based solution such as noni and / or papaya, and / or a vegetable-based solution. In this way, the unpleasant odor of Prahok can be further reduced or eliminated. Indeed, such a solution of at least one live probiotic makes it possible to reduce or even eliminate the odor of the fish paste and can also be used at variable doses to deodorize the Prahok according to the producer's wishes.

[0054]

[0046] Advantageously, the pH of the fermented solution is less than or equal to 4, preferably less than or equal to 3.5, or less than or equal to 3. The acidity of the fermented solution makes it possible to increase its effect on the attenuation, or even the elimination of the Prahok odor.

[0055]

[0047] Advantageously, the active / living probiotic comprises at least one effective active / living microorganism (such as a fermented solution of the “KEM®” type (for “Khmer Effective Microorganisms”, trademark registered by the company CONFIREL®) and corresponding to a variety of products of selected association of lactic acid bacteria, yeasts and phototrophic bacteria with syntrophic characteristics. According to certain embodiments, the fermented solution, in particular the fermented solution of the “KEM®” type, comprises a symbiotic and / or syntrophic association of at least one lactic acid bacterium, at least one yeast and at least one phototrophic bacterium.

[0056]

[0048] The chopping and mixing of step c) can be carried out by any known technique, for example by a mixer robot having moving blades, such as a mixer robot with rotating blades.

[0057]

[0049] The addition of at least one flavor fixative to the product obtained in step c) is typically done in a controlled manner by weighing or measuring the quantity of flavor fixative(s) and / or product obtained in step c) before addition.

[0058]

[0050] The drying of step e) of the product obtained in step d) until a powder is obtained can be carried out by any known technique, such as by heating or by vacuuming, for example by freeze-drying.

[0051] Preferably, the flavor fixative added in step d) is chosen from the list of adjuvants consisting of starch, maltodextrin, potato powder, dried fruit powder, milk powder, pepper, ginger, lemongrass, bitter orange peel, garlic, cinnamon, turmeric and any of their mixtures.

[0059]

[0052] More preferably, the flavor fixative added in step d) comprises maltodextrin and / or milk powder.

[0060]

[0053] More preferably, the flavor fixative added in step d) comprises maltodextrin.

[0061]

[0054] More preferably, the flavor fixative added in step d) comprises milk powder.

[0062]

[0055] An object according to the present invention also relates to a Prahok food composition powder capable of being obtained by the processes described above, in particular with, after step b) of draining Prahok, the addition of a fermented solution (KEM), at acidic pH, based on plant(s) containing at least one active probiotic such as a fruit-based solution such as noni and / or papaya, and / or a vegetable-based solution.

[0063]

[0056] Even more preferably, the manufacturing process according to the present invention is characterized in that said at least one flavor fixative is a combination of maltodextrin and milk powder.

[0064]

[0057] An object of the present invention further relates to a use of a Prahok food additive composition as described above, as a condiment.

[0065]

[0058] Thus, the subject of the present invention relates to a use of a Prahok food additive composition to be added to cooked or raw foods to enhance their flavor, i.e. as a condiment.

[0066]

[0059] Thus, an object of the present invention relates to a food comprising a Prahok food additive composition as described above.

[0067]

[0060] According to certain embodiments, the food is chosen from the group consisting of omelets, pizzas, meats in sauce, grilled meats, sandwiches, burgers, spaghetti and rice-based preparations, pancakes and tapas.

[0068]

[0061] The following examples are given by way of illustration of the invention.

[0069]

[0062] EXAMPLES:

[0070]

[0063] Example 1: Preparation of the mixture according to the invention:

[0071] Composition per 100 g:

[0072] - Prahok (fermented fish paste) 50g

[0073] - Maltodextrin 25g

[0074] - Milk powder 25g

[0075]

[0064] Preparation:

[0076] Soak 50g of Prahok in water and leave it overnight to remove excess salt. Drain and remove the fish paste from the water, then take the drained paste and chop it into small pieces. Mix them with the maltodextrin-milk powder mixture (25g / 25g) and put everything in a pan over low heat. Grind the mixture on the pan over low heat until it becomes dry.

[0077]

[0065] An example of ready-to-use, light-tasting dry Prahok is thus obtained.

[0078]

[0066] Example 2: Variant of preparation of the mixture according to the invention:

[0079] Composition per 100 g:

[0080] -Prahok (fermented fish paste) 50g

[0081] -Maltodextrin 25g

[0082] -Milk powder 25g

[0083]

[0067] Preparation:

[0084] Soak 50g of Prahok in water for 6 hours to remove excess salt. Drain and remove the fish paste from the water then add between 0.5 ml to 2 ml (depending on the effect on the odor and / or the effect on the final aroma desired) of the fermented Probiotic solution (KEM® at pH 3) to the drained paste and let it rest between 3 hours and 24 hours depending on the aroma chosen, i.e. a total absence of odor to a more discreet odor.

[0068] Then chop this paste into small pieces. Mix the pieces thus obtained with a mixture of maltodextrin-milk powder (25g / 25g) and put everything in a pan over low heat. Grind the mixture on the pan over low heat until it becomes dry.

[0085]

[0069] An example of deodorized dry Prahok is thus obtained. This powder named "KEM Prahok Powder" with an even less pronounced odor than in example 1 can be a variant that can be used as an ingredient in different culinary preparations, for example for people who cannot stand the smell of Prahok (depending on the quantity of Probiotic fermented solution and / or the resting time with this solution applied). Depending on the resting time of the fish paste in contact with the Probiotic fermented solution, varieties of Prahok powder of increasing taste intensity are obtained, from a "light" Prahok powder to a "full-bodied" Prahok powder through a "regular" Prahok powder.

[0086]

[0070] Example 3: Prahok powder at a high cost:

[0087] Composition per 100 g:

[0088] -Prahok 50g

[0089] -Maltodextrin 35g

[0090] -Milk powder 15g

[0091] The preparation is that given in examples 1 or 2

[0092]

[0071] Example 4: Prahok powder flavored with lime leaves:

[0093] Composition per 100 g:

[0094] -Prahok 44.44g

[0095] - Lime leaves 5.56g

[0096] -Garlic 5.56g

[0097] -Maltodextrin 22.22g

[0098] -Milk powder 22.22g

[0099] The preparation is that given in examples 1 or 2

[0100]

[0072] Example 5: Prahok powder flavored with qalanqal: Composition per 100 g:

[0101] -Prahok 42.10g

[0102] -Galangal 5.26g

[0103] -Garlic 5.26g

[0104] -Lemongrass 5.26g

[0105] -Maltodextrin 21.06g

[0106] -Milk powder 21.06g

[0107] The preparation is that given in examples 1 or 2

[0108]

[0073] Example 6: Omelette with dry Prahok:

[0109] Crack two eggs into a bowl. Then add a teaspoon of the dry Prahok mixture.

[0110] Beat the egg and Prahok mixture (you can also add a little salt, pepper, carrot, onion or garlic).

[0111] Pour the eggs into a frying pan over low heat and fold with a spatula, then fold the omelette in half and continue cooking for about a minute.

[0112]

[0074] Example 7: Prahok Pizza

[0113] Prepare the pizza dough and add the topping made from tomato sauce and herbs, a little ham and mozzarella and a teaspoon of dry Prahok powder.

[0114] Bake in a pizza oven at 220°C for 10 to 12 minutes

[0115] An example of a Prahok pizza is thus obtained.

[0116]

[0075] Example 8: Prahok ktis or Prahok with coconut milk

[0117] It is a traditional preparation very popular with consumers.

[0118] Cook 150g of minced pork in a well-heated pan with two teaspoons of pigment oil. Then add two teaspoons of Prahok powder with garlic and red pigment until cooked through. Finally, add one to two teaspoons of coconut milk. This is how you get an example of Prahok ktis.

[0076] Example 9: Chicken Prahok ktis (Prahok in coconut milk) flavored

[0119] The ingredients are as follows: 150g coconut milk, 100g shallot and garlic, 30g shredded chili, 40g olive oil, 25g palm sugar, 300g chicken, 25g condensed milk and 70g Prahok powder flavored with lime leaves (as described in Example 4). Prahok powder can be obtained by a process as described in Examples 1 and 2. The dish is decorated with lime leaves and slices of fresh red peppers. Chicken can be advantageously replaced by beef, pork or fish to offer respectively Beef Prahok ktis, Pork Prahok ktis or Fish Prahok ktis.

[0120]

[0077] Example 10: Pizza Prahok Ktis (Pork, Beef or Seafood)

[0121] Prepare or provide one piece of pizza dough, one portion of tomato sauce suitable for the piece of pizza dough, 100g of Prahok with coconut milk (Prahok ktis as described in Example 5), 50g of minced meat, 5mL of olive oil and 5g of Prahok powder as described in either of Examples 1 or 2. The minced meat can be pork, beef or seafood.

[0122]

[0078] Example 11: Special Prahok Omelette

[0123] The ingredients are as follows: 2 chicken eggs, 5g of "regular" Prahok powder, 5g of radicchio lettuce, 5g of lollo rossa lettuce, 5g of romaine lettuce, 5g of curly lettuce, 5g of iceberg lettuce, a portion of vinaigrette, 10g of red tomato, 5g of Kampot peppercorn, 20g of salt, 10g of pepper, 20mL of corn oil, 10g of red pepper, 10g of green pepper and 5g of Prahok caviar. The procedure is then as in example 3.

[0124]

[0079] Example 12: Prahok Ktis sandwich beef or pork or chicken

[0125] The ingredients are as follows: 150g bread, 80g chicken Prahok Ktis or pork Prahok Ktis or beef Prahok Ktis (as described in Example 6), 30g tomato sauce, 20g Prahok sauce with Kampot pepper, 20g lettuce, 20g carrots, 20g long beans, 20g Khmer vegetables, 20g cucumber, 20g white cabbage, 20g Khmer eggplant, 5g Prahok powder flavored with lime leaves (as described in Example 4), 30g green salad. French fries may accompany this Prahok Ktis beef or pork or chicken sandwich.

[0080] Example 13: Prahok Ktis pork or beef or chicken or fish plate:

[0126] The ingredients are as follows: 120g of Prahok Ktis pork or Prahok Ktis beef or Prahok Ktis chicken or Prahok Ktis fish, 30g of eggplant, 20g of long beans, 30g of carrot, 30g of cucumber, 30g of white cabbage, 50g of banana flowers, 30g of northwest, 5g of Prahok powder flavored with lime leaves (as described in Example 4), 1 portion of Prahok fried rice and 50g of coconut milk.

[0127]

[0081] Example 14: Prahok Fried Rice Plate:

[0128] The ingredients are: 80g rice, 20g carrots, 20g cauliflower, 20g broccoli, 1 egg, 15 mL vegetable oil, 10g salt, 5g pepper, 1 portion Asian sauce, 30g red tomato, 30g cucumber, 25g Prahok powder ("regular"), 30g eggplant, 20g long beans, 30g white cabbage and 30g Northwest.

[0129]

[0082] Example 15: Beef Prahok in Lok Lak sauce:

[0130] The ingredients are: 130g beef, 510g onion, 50g red tomato, 20g carrot, 20g broccoli, 15mL vegetable oil, 10g salt, 5g pepper, 40g Prahok Kampot pepper sauce, 1 portion Prahok fried rice, 5g Prahok powder flavored with lime leaves (as described in Example 4) and 1 egg.

[0131]

[0083] Example 16: Spaghetti with beef Prahok Ktis:

[0132] The ingredients are: 100g spaghetti, 80g beef Prahok Ktis, 70g tomato sauce and 5g Prahok powder flavored with lime leaves (as described in example 4).

[0133]

[0084] Example 17: Prahok Ktis Special Burger:

[0134] The ingredients are: 1 hamburger bun, 100g ground beef, 30g iceberg lettuce, 50g tomato, 30g onion, 20g romaine lettuce, 10g radicchio lettuce, 10g curly lettuce, 10g lollo rossa lettuce, 100g fries, 20g ketchup, 10g salt, 5g pepper, 20ml corn oil and 50g Prahok Ktis beef.

[0135]

[0085] Example 18: Grilled beef fillet with Prahok sauce: The ingredients are as follows: 170g tender loin, 10g lollo rossa salad, 10g curly lettuce, 10g iceberg lettuce, 10g radicchio lettuce, 10g romaine lettuce, 10g salt, 5g pepper, 20 mL corn oil, 40g Prahok Kampot pepper sauce, 10g fries.

[0086] These examples are given for illustration purposes and do not limit the scope of the invention in any way.

Claims

Claims

1. A Prahok food additive composition characterized in that the composition comprises: - from Prahok, and - at least one aroma fixative, and in that the composition is dry.

2. Composition according to claim 1, characterized in that the Prahok is a Prahok powder.

3. Composition according to any one of the preceding claims, characterized in that the flavor fixative is chosen from the list of adjuvants consisting of starch, maltodextrin, potato powder, dried fruit powder, milk powder, pepper, ginger, lemongrass, bitter orange peel, garlic, cinnamon, turmeric and any of their mixtures.

4. Composition according to any one of the preceding claims, characterized in that the flavor fixative is a combination of maltodextrin and milk powder.

5. Composition according to any one of the preceding claims, characterized in that the quantity of Prahok is between 10 and 90%, preferably 50%, by mass relative to the total mass of the composition.

6. Composition according to any one of the preceding claims, characterized in that the quantity of each aroma fixative is between 10% and 60%, preferably 25%, by mass relative to the total mass of the composition.

7. A method of manufacturing a Prahok food composition powder according to any one of the preceding claims, characterized in that the method comprises the following successive steps: a) soaking Prahok in water for 6 to 24 hours, preferably 8 to 12 hours, b) draining the water from the mixture obtained in step a) to obtain a paste, c) chopping and mixing the paste obtained in step b), d) adding at least one flavor fixative to the product obtained in step c), and e) drying the product obtained in step d) until a powder is obtained, for example by heating or drying on a heating pan.

8. Manufacturing method according to claim 7, characterized in that said at least one flavor fixative is a combination of maltodextrin and milk powder.

9. Manufacturing process according to claim 7 or 8, characterized in that after step b) of draining Prahok, a fermented solution is added, such as KEM, at acid pH, based on plant(s) containing at least one active probiotic such as a solution based on destroyers such as noni and / or papaya, and / or a solution based on vegetable(s).

10. Manufacturing method according to claim 9, characterized in that the fermented solution comprises a symbiotic and / or syntrophic association of at least one lactic acid bacterium, at least one yeast and at least one phototrophic bacterium.

11. A Prahok food additive composition according to any one of claims 1 to 6, for use as a condiment.

12. A food comprising a Prahok food additive composition according to any one of claims 1 to 6.

13. Food according to claim 12, characterized in that it is chosen from the group consisting of omelets, pizzas, meats in sauce, grilled meats, sandwiches, burgers, spaghetti and rice-based preparations, pancakes and tapas.