Seasoning
Wort ( also food or soup seasoning ) is a liquid, pasty or dry product which is used to flavor impact of soups, broths and other foods. In Germany they are in accordance with the guidelines of the German Food Guide to the group of seasonings.
They are made from protein-rich, mostly plant materials such as rapeseed and soybean meal and wheat gluten, which were reduced by hydrolysis, heating and other methods to peptides and amino acids.
The product remembers the taste of meat broth and forms, supplemented with salt, the basis for liquid condiments such as Maggi seasoning, bouillon cubes and granulated bouillon for. In the food industry will spice widely used to elicit a " meaty " taste sensation (see also umami ). For the preparation of wort is boiled, the protein either with hydrochloric acid and then neutralized with sodium carbonate or sodium hydroxide, whereby sodium chloride is formed or dissolved in a more recent method, with enzymes from fungi and swine guts. The solution is filtered and stored to improve the taste.
The yeast extract used similar, which owes its characteristic aroma a degradation product of vitamin B1, is produced by yeast is killed by heat shock or the addition of salt and a solvent such as trichlorethylene, after which they are decomposed by autolysis.
Wort, which is not used directly for canned and prepared foods, comes with caramel colored than liquid seasoning, dried as granulated broth or additionally cemented with fat as stock cubes on the market. This will usually still more flavorings, flavor enhancers, malt and milk sugar, caramel and added another. " Vegetable " in addition contains small amounts of dried vegetables, " broth " at least 670 milligrams per liter meat extract (according to EU evaluation criteria).
According to European Food Law wort can be classified according to the type of production as a flavoring. In these cases, it is possible to declare spice commonly known as " aroma ", which is unusual, however, in Germany. In the list of ingredients found in regular service names such as " seasoning ", " spice " or " vegetable protein hydrolyzate ". The words " with wheat / soy " takes place in the course of allergen labeling as an indication for affected consumers. The spice added taste enhancers must always be labeled.
Soy sauce has chemical similarities with seasoning, it owes its typical taste also different peptides and amino acids that arise from plant protein. However, at least traditionally brewed soy sauces are produced by fermentation using various microorganisms.