DD208545A1 - Process for the enzymatic microbial recovery of flavorings - Google Patents

Abstract

The invention relates to a process for the production of flavorings by enzymatic-microbial route. The invention has for its object to provide a method for economic and environmentally friendly production of cheese flavor on enzymatic-microbial way and set out the process conditions to increase the Effektivitaet. This is achieved in that a fermentation broth is inoculated as starting medium by one or more Mikroorganismenspecies in a fermentation plant and fermented until completion of the flavoring, the previously additionally a carrier substance for flavoring and optionally an enzyme or enzyme-forming agent for Fetthydrolyse was added, the interrupt. the fermentation after completion of aroma image. u. Incorporation by heating the mixture to preferably 60 to 80 degrees Celsius and then single and multi-stage separation of the fat phase of the fermentation broth and after addition of required Naehrkomponenten is fermented again with microorganism species, Traeger substance with complete or partial use of the residual biomass.

Description

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Process for the ensymatic-microbial production of flavorings

Application area, the

The invention relates to a process for the production of flavorings on enssymatic-microbial route using Permentationsmedien and Aromaträgersubstanzen to produce specific »preferably cheese-like odors and flavors in food. The invention is applicable to plants or facilities that produce flavorings or that further process the flavorings to final products.

CHARACTERI srtik the ge known s t e chn i see solutions

There are already known methods in which on Enzymatischmikrobiellem primarily from natural media, such as ζ. Β, milk, Molkes cream, curd, among others _e roquefort by the fermentation of Penicillium! in the temperature range of 25 ... 30 ° C a Roquefortaroma is obtained, which is a fatty phase, such as. B. butter fat, butter oil, hydrolyzed fat, coconut oil, etc. »is attached, with the aim to add this flavor food.

It is known that the addition of the aroma component to the food by means of the entire fermentation broth with fat phase or only by means of the separated fatty phase. The fermentation duration in these known processes is 2... 4 days and takes place under atmospheric pressure. overpressure. This known method adheres to a substantial 'disadvantage, which consists in the fact that the' nutrient media used are natural media, which lead to large variations in the fermentation and thus the quality of the aroma varies within lanvertriebbar broad limits.

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Another major drawback with the known methods is the high cost, particularly energy, and material costs, which may vary, among others. from the unfavorable procedure. or .. the discontinuity of the course of the process, mainly due to the unreasonably long fermentation timesj result »

A further significant disadvantage of the known processes is the inadequate yield of the flavoring substances formed during the fermentation process, some of which are lost as residues in the fermentation broth or via the exhaust air. As a result, the cost-effectiveness of the methods continues to deteriorate.

A further disadvantage arises from the inadequacy of the known processes with regard to the separability of the components comprising the flavoring substances from the fermentation broth, which additionally leads to losses in yield. That is, as a result of the insufficient separation between the fermentation broth and the fat phase, there is the possibility for the growth of undesirable microorganisms as well as autolytic processes.

Another disadvantage of the known methods is in the temperature control with respect to. To see the shelf life of the stored flavorings and thus also for later re-germination of the conidia of Penicillium roquefort i in the food.

A further disadvantage is the fact that the aroma roquefort exclusively on the basis of the application of Peniciullium! which can not be taken into account for specific quality directions for corresponding foods.

Object of the invention

The aim of the invention is to avoid the deficiencies inherent in the known processes, e.g. discontinuous process, high material and Bnergiekosten, poor separation properties of the flavor-enriched carrier substance and the thereby aggravated environmental problems, low durability, insufficient yield »difficulties in the application and others to eliminate *

It is to _s are preferably prepared in quasikontinuierlichem way which minimizes in particular the material and energy costs, the .Trenneigenschaften significantly improved and no longer has the other above-mentioned disadvantages in the manufacture and application, and allows a flavoring agent, differentiated taste characteristics of the flavor and therefore in foods realize "

Explanation of the essence,

The invention has for its object to provide a process for the economical and environmentally friendly production of cheese flavor on enzymatic-microbial way and set out the process conditions to increase the effectiveness. According to the invention the object is achieved in that in a Permentationsanlage a fermentation broth semisynthetic defined composition as seed medium by one or more microorganism species, preferably Penicillium roquefort i, Penicillium glaucum, Penicillium camemberti and Penicillium candidum inoculated and until completion of the flavoring in physiologically conditioned fermentation temperature range, preferably at 25 ··· 30 ° C, is fermented, the previously in addition a carrier substance for flavoring, for the except fats and oils, other liquid at the working temperatures media such as free fatty acids, glycerol and others in question, preferably butter fat, was added and sterilized, wherein the Fetthydrolyse a lipase or a lipase-forming

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Microorganism is used in or outside the Permentationsanlage. After completion of flavoring 'and ..- »accumulation in the first process unit, the interruption of the fermentation and recovery of the flavoring substances by heating the mixture to preferably 60 to 80 ° C and then one or more stages separation of the fat phase of the fermentation broth is carried out as another process unit _s from which the Restaromastoffe by extraction at preferably 60 to 80 ° C can be recovered with carrier and separated. The remaining fermentation broth is passed completely or partially into another fermenter, sterilized and fermented after addition of necessary Hährkomponenten again with the above microorganism species, the same carrier and the same enzyme using the residual nutrients of Bioiaasse, wherein by the appropriate coupling of the process units a quasi-continuous Procedure is possible. The interruption of the fermentation process and the separation of the flavorings is carried out as described in the 1st fermentation stage for the 2nd and each further fermentation stage. The separation is carried out expediently by sedimentation, centrifugation, crystallization, agglomeration and combination of this measure. The addition of the flavoring substances to the carrier substance can be carried out according to the invention partially or completely within the fermentation vessel or in a second vessel, whereby a reduced environmental impact by waste products is achieved. The flavorings contained can be used preferably in milk and milk products, but also in meat and sausage products and other products.

The invention has several advantages, i.a. that there is a process for obtaining the flavorings in question,

which is characterized by high efficiency _s in particular low material and energy costs, much verbeseerte quality of the flavor with improved durability and extended application options, extensive reuse of biomass as nutrient components for microorganisms and greatly reduced environmental impact of waste products. For a better understanding of the invention, an embodiment is given.

Execution i p

0.75 kg of casein peptone, 4 _{S of} 5 kg of sodium chloride, 1.0 kg of glucose and 15 kg of butter are introduced into a fermentation vessel and made up to 150 liters with water, sterilized at 121 ° C., to 30 ° C. cooled and then 48 hours after addition of 30 g of pancreatin and a suspension of Penicillium roquefort! fermented. Thereafter, the mixture is heated to 60 ° G and separated by means of a centrifuge in arcanähaltige fat phase and fermentation s'brühe. The fermentation residual broth is returned to a fermentation vessel and fermented again with 30 g of pancreatin and a suspension of Penicillium roqueforti for 48 hours at 30 ° C. Thereafter, the flavor-containing fat phase is separated from the fermentation broth with the same centrifuge. The resulting aroma-containing fat phases are mixed and used to produce Doppelrahmfrischkäse with piquant flavor and other products.

Claims (13)

1. A process for the preparation of flavorings, dadurch'gekennzeichnet that in a Permentationsanlage a fermentation broth is inoculated as a starting medium by one or more Mikroorganxsmenspecies and fermented until completion of the flavoring, the previously additionally a carrier substance for flavoring and optionally an enzyme or enzyme-forming agent for Fetthydrolyse was added, wherein the interruption of the fermentation after completion of aromatization and accumulation by heating ges gesiz on preferential? / eise 60 to 80 ° C and then one or more stages separation of the fat phase of the fermentation broth and after addition of necessary nutrient components again with Mikroorganismenspecies, Carrier is fermented under full or partial use of the residual nutrients of the biomass. '' '._ 2. The method according to item 1, characterized in that the process unit of the fermentation and the separation of the fat phase are coupled quasi-continuously. 3. The method according to item 1 to 2, characterized in that as carrier substance other than fats and oils and / or other liquids at the working temperatures liquid media, ie free fatty acids, glycerol and the like are used. 4. The method according to item 1 to 3, characterized in that the Startfermentationsbrühe consists of a peptone, carbohydrate, salt mixture. 5. Process according to item 1 to 3 », characterized in that a sufficient amount of salt, preferably sodium chloride, is added as disinfectant protection. 6. 'Process according to item 1 to 3, characterized in that P is completely or partially replaced by other nitrogen sources P. 7. The method according to item 1 to 6, characterized in that as Mikroorganismenspeciea singly or in combination Penicillium spp, "Aspergillus.spp., Brevibacteriaceae, Leuconostoc spp. s, Streptococcus spp. et al come into use. ' 8. Process according to items 1 to 7 », characterized in that a lipolytic enzyme preparation is used for the fat hydrolysis. 9. The method according to item 1 to 7, characterized in that the Fetthydrolyse is carried out by one or more microorganisms inside or outside of the fermentation vessel. 10. The method according to item 1 to 9 »characterized in that the process unit separating the mixture takes place both in the Permentationstemperaturbereich and at higher temperatures«, 11. The method according to item 1 to 10, dadurch'gekennzeichnet that the separation is carried out by sedimentation, centrifugation, crystallization, agglomeration and combination of said measures. 12. The method according to item 1 to 11, characterized gekennseichnet that after the separation of the fat bubble in each fermentation step, an extraction of the remaining flavor in the fermentation broth is carried out. 13. The method according to item 1 to 12, characterized in that the addition of the flavors formed to the carrier -'te.il wise or completely outside the fermentation vessel.