Seasoning (food)

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Seasoning (also table or soup seasoning ) is a liquid , paste-like or dry product that is used to influence the taste of soups, meat broths and other foods. In Germany, according to the principles of the German Food Book , it belongs to the group of seasoning ingredients .

In general, wort is made from protein-containing , mostly vegetable raw materials such as rapeseed and soy meal as well as wheat gluten , which have been reduced to peptides and amino acids by hydrolysis , heating and other methods . In more recent production, enzymatic processes take place. The taste of the product obtained in this way is reminiscent of meat broth and is the basis for liquid seasonings, for stock cubes and granular broth. Wort is widely used in the food industry . This creates the “meaty” taste impression qualified as umami . During the production process for wort, the protein is boiled with hydrochloric acid and then neutralized with sodium carbonate or caustic soda , which creates plenty of table salt. In a newer method with enzymes from mold and pork offal , the protein is dissolved. The solution is filtered and stored to improve the taste; in some cases the degradation to the amino acid takes place.

The similarly used yeast extract is made by killing yeast with heat shock or the addition of salt and a solvent such as trichlorethylene , whereupon it decomposes by autolysis . Seasoning that is not used directly for canned food and ready-made meals comes on the market colored with caramel as liquid seasoning, dried as a granular broth or additionally cemented with fat as broth cubes . Depending on the intended use, other flavorings , flavor enhancers , malt and lactose , caramel and other things are added.


  • This generic term is often understood simply as the product developed by Julius Maggi as an inexpensive substitute for meat extract . The Maggi seasoning , which is produced without a meat base, was launched on June 8, 1886.
  • “Vegetable broth” also contains small amounts of dried vegetables (usually well below 10%).
  • According to EU assessment criteria, “meat broth” must still contain at least 670 milligrams of meat extract per liter.
  • According to European food law , wort can be classified as an aroma depending on the type of production. In these cases it is possible to generally declare wort as "aroma". This is not common in Germany. The list of ingredients includes sales names such as "Spice wort", "Wort" or "Vegetable protein hydrolyzate". The reference to the starting substances wheat or soy occurs in the course of the allergen labeling as an indication for affected consumer groups. Flavor enhancers added to the seasoning must always be labeled.
  • Soy sauce has chemical similarities to condiments; it also owes its typical taste to various peptides and amino acids that arise from plant protein. At least traditionally brewed soy sauces are made through fermentation with the help of various microorganisms .

See also

Individual evidence

  1. Principles for spices and other seasoning ingredients. In: German food book. German Food Book Commission, May 27, 1988, accessed on September 13, 2014 .