FR3048164B1 - Procede de preparation d'une composition aromatisante - Google Patents

Procede de preparation d'une composition aromatisante Download PDF

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Publication number
FR3048164B1
FR3048164B1 FR1651615A FR1651615A FR3048164B1 FR 3048164 B1 FR3048164 B1 FR 3048164B1 FR 1651615 A FR1651615 A FR 1651615A FR 1651615 A FR1651615 A FR 1651615A FR 3048164 B1 FR3048164 B1 FR 3048164B1
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FR
France
Prior art keywords
flavoring composition
preparing
fermentation
source
mixture obtained
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
FR1651615A
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English (en)
Other versions
FR3048164A1 (fr
Inventor
Jean Baptiste D'huart
Jean Paul Lorand
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Onyx Dev Sas
Original Assignee
Onyx Dev Sas
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Onyx Dev Sas filed Critical Onyx Dev Sas
Priority to FR1651615A priority Critical patent/FR3048164B1/fr
Priority to EP17713344.4A priority patent/EP3420070A1/fr
Priority to US16/079,886 priority patent/US20190045822A1/en
Priority to PCT/FR2017/050433 priority patent/WO2017144835A1/fr
Publication of FR3048164A1 publication Critical patent/FR3048164A1/fr
Application granted granted Critical
Publication of FR3048164B1 publication Critical patent/FR3048164B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/26—Processes using, or culture media containing, hydrocarbons
    • C12N1/28—Processes using, or culture media containing, hydrocarbons aliphatic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

La présente invention concerne un procédé de préparation d'une composition aromatisante comprenant les étapes consistant en : (i) la préparation d'un support de fermentation comprenant : - une source d'origine végétale choisie dans le groupe consistant en les oléagineux, les oléo-protéagineux , les protéagineux, les céréales, les légumineuses, les graines, tubercules, rhizomes et/ou feuilles de produits forestiers ligneux et non ligneux et leurs mélanges, et - un liquide d'origine non animale non miscible à une phase grasse; (ii) l'ajout d'une source d'acide gras essentiellement d'origine végétale dans le support de fermentation ; (iii) la fermentation du mélange obtenu à l'étape (ii), le mélange obtenu à l'étape (ii) étant préalablement ensemencé avec des microorganismes ; et (iv) la récupération de la composition aromatisante obtenue.
FR1651615A 2016-02-26 2016-02-26 Procede de preparation d'une composition aromatisante Active FR3048164B1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FR1651615A FR3048164B1 (fr) 2016-02-26 2016-02-26 Procede de preparation d'une composition aromatisante
EP17713344.4A EP3420070A1 (fr) 2016-02-26 2017-02-27 Procédé de préparation d'une composition aromatisante
US16/079,886 US20190045822A1 (en) 2016-02-26 2017-02-27 Process for preparing a flavouring composition
PCT/FR2017/050433 WO2017144835A1 (fr) 2016-02-26 2017-02-27 Procédé de préparation d'une composition aromatisante

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1651615A FR3048164B1 (fr) 2016-02-26 2016-02-26 Procede de preparation d'une composition aromatisante

Publications (2)

Publication Number Publication Date
FR3048164A1 FR3048164A1 (fr) 2017-09-01
FR3048164B1 true FR3048164B1 (fr) 2021-07-16

Family

ID=56683990

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1651615A Active FR3048164B1 (fr) 2016-02-26 2016-02-26 Procede de preparation d'une composition aromatisante

Country Status (4)

Country Link
US (1) US20190045822A1 (fr)
EP (1) EP3420070A1 (fr)
FR (1) FR3048164B1 (fr)
WO (1) WO2017144835A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3669669A1 (fr) * 2018-12-21 2020-06-24 Brain Ag Mélanges d'assaisonnement et sa fabrication
CN112021546B (zh) * 2020-09-04 2022-07-01 恒枫食品科技有限公司 一种杏仁味香精的制备方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5089572A (fr) * 1973-12-11 1975-07-18
US4133895A (en) * 1974-09-10 1979-01-09 Cornell Research Foundation, Inc. Preparation of blue cheese flavor
FR2427793A1 (fr) * 1978-06-08 1980-01-04 Bel Fromageries Procede de preparation de concentres proteiques a arome fromager, utilises pour conferer ces aromes a des aliments, et nouveaux produits ainsi obtenus
US4832964A (en) * 1987-10-22 1989-05-23 Nestec S.A. Preparation of a blue cheese flavour
GB8919671D0 (en) * 1989-08-31 1989-10-11 Bush Boake Allen Ltd Biotransformation of fatty substrates
FR2664288B1 (fr) * 1990-07-03 1995-04-28 Normandie Laitiere Procede de bioconversion de matieres grasses, notamment pour l'obtention de concentres d'aromes.
FR2686487B1 (fr) * 1992-01-28 1994-07-29 Britech Sa Procede d'elaboration d'une substance alimentaire aromatique du type "bleu".
FR3019004B1 (fr) * 2014-03-28 2017-10-20 Onyx Dev Sas Aliment comprenant des proteines essentiellement d'origine vegetale et son procede de preparation

Also Published As

Publication number Publication date
EP3420070A1 (fr) 2019-01-02
FR3048164A1 (fr) 2017-09-01
US20190045822A1 (en) 2019-02-14
WO2017144835A1 (fr) 2017-08-31

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