WO2018202683A1 - Base d'arôme naturel et procédé de préparation correspondant - Google Patents

Base d'arôme naturel et procédé de préparation correspondant Download PDF

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Publication number
WO2018202683A1
WO2018202683A1 PCT/EP2018/061155 EP2018061155W WO2018202683A1 WO 2018202683 A1 WO2018202683 A1 WO 2018202683A1 EP 2018061155 W EP2018061155 W EP 2018061155W WO 2018202683 A1 WO2018202683 A1 WO 2018202683A1
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WIPO (PCT)
Prior art keywords
culture medium
natural
process according
bacterial strain
culturing
Prior art date
Application number
PCT/EP2018/061155
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English (en)
Inventor
Zhicui ZHANG
Ayrine Natalie CHIU
Josef Kerler
Jeroen André MULLER
Helge Ulmer
Original Assignee
Nestec S.A.
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Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Publication of WO2018202683A1 publication Critical patent/WO2018202683A1/fr

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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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • A23L27/28—Coffee or cocoa 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
    • 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
    • A23L27/29—Fruit flavours
    • 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
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/10—Citrulline; Arginine; Ornithine

Definitions

  • the present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process.
  • a further aspect of the invention is a method for providing a natural malty flavor note to a food product.
  • Additives such as purified amino acids, vitamins or flavor molecules are commonly used to enhance body and taste in flavour reactions and composition in food products.
  • the problem with using these additives is that they are not considered as being natural as they are typically obtained first by purification or chemical synthesis involving one or more non-natural processing steps such as elution from impurities with using chemical eluents, or chemical synthetic reactions.
  • An example would be methods for preparing L-cysteine by two steps (fermentation and chemical reduction). For this reason, it is desirable to have flavoring components prepared using natural processes such as fermentation only and omitting any chemical production steps.
  • WO 2009/040150 discloses a natural shelf-stable taste enhancing savoury base produced by fermentation using a microorganism of the genus Corynebacterium, Brevibacterium or Bacillus.
  • the savoury base comprises an amount between 10 and 80% by weight of naturally derived compounds such as glutamate, inosine monophosphate (IMP), and guanosine monophosphate (GMP); and further naturally derived compounds selected from the group consisting of organic acids, amino acids, peptides and aroma compounds; and a low fat content of the savoury base in the range of 0 to 15% by weight.
  • the disclosed savory base improves the umami taste in food products. However, it does not provide a top-flavor note by itself.
  • EP0357812 describes a process for improving the flavour of protein products derived from microorganisms which comprises culturing the microorganism in the presence of a flavour enhancing additive, heat treating the resulting ferment, and then drying of same in the absence of a centrifugation.
  • flavour enhancing additives added during the fermentation are animal by-products (beef extract, pork extract, or chicken extract) or fatty acids produced by adding a dairy product precursor and lipase.
  • the additive is used 0.5-5 wt. %.
  • the objective is to produce protein-rich food stuff and not an intermediate ingredient rich in precursors that can be used in subsequent flavour reactions.
  • Yeast extract as a natural source of amino acids may be added to food products, and/or used in thermal reaction flavor processes.
  • An example is provided in US 4,879,130.
  • yeast extract usually adds a typical yeasty note or off- flavor to such flavor bases and food products. This is usually not very liked by many consumers, particularly in Europe and the USA.
  • EP2818556 discloses a process for producing a basic substance according to a fermentation technique, including culturing a microbe having the potency of producing a basic substance in a fermentation tank containing a liquid culture medium to thereby produce and accumulate the basic substance in the culture medium, characterized in that during at least a partial period of the entire culturing step, the ammonia concentration of the culture medium is regulated so as to fall within a given concentration range, thereby reducing the amount of sulfate ion and/or chloride ion as a counter ion of the basic substance.
  • CN 101235401 A describes a method for preparing L-amino acid, such as ornithine, through fermenting.
  • the method of the invention uses fermentation additive betaine phosphate.
  • the object of the present invention is to improve the state of the art and to provide a new process for preparing a natural flavour base which is considered all natural by consumers and which provides an improved and all natural flavour profile to food products.
  • a further object of the present invention is a method for providing a natural and authentic malty flavor note to a food, a beverage or a seasoning product.
  • the present invention provides in a first aspect a process for preparing a natural flavor base composition comprising the steps of:
  • the invention in a second aspect, relates to a natural flavor base obtainable by the process of the present invention.
  • a third aspect of the invention relates to the use of the present natural flavor base of the present invention for adding a malty, a tropic fruit, a cocoa, and/or a roasty flavored note to a food product.
  • a still further aspect of the invention is a method for providing a natural malty, a natural tropic fruit, a cocoa, and/or a natural roasty flavored flavor note to a food product comprising the step of adding the natural flavor base of the present invention into the recipe of a said food product.
  • a culture of a bacterial strain such as for example a Corynebacterium glutamicum, which is cultivated either in such a way that it overproduces L-arginine or conditioned in such a way that it overproduces L-arginine, can be directly used in a thermal reaction process to generate a savory flavor base which is perceived by consumers as all natural and which has surprisingly even an improved malty flavor profile in comparison to prior art savory flavor bases.
  • a bacterial culture can be taken as such, i.e. without separating the bacterial cells from the culture medium after the fermentation step, or alternatively, the bacterial cells can first be removed from the culture medium after fermentation by sedimentation, centrifugation and/or filtration.
  • the culture medium can then be concentrated in order to remove a substantial amount of the water present in the cultured medium.
  • a paste of concentrated cultured medium can be obtained having a residual moisture content of only ca. 5 to 40wt%.
  • a reducing sugar for example glucose
  • the mixture further processed by thermally reacting the mix at a temperature above 75°C, preferably above 85°C. This thermally induced chemical reaction is also known under the term Maillard reaction.
  • the reaction end- product can then be further concentrated, e.g. into a paste, or dried into a powder.
  • the inventors have surprisingly found that when using this process, natural flavor base compositions can be generated which have a significantly improved malty flavor note than prior art processes which make use of just regular non-conditioned bacterial fermentation media such as for example described in WO2009/040150, or by using isolated, purified L-arginine in Maillard reaction nnodel systems. Evidence thereof is provided here below in the Examples section. Consequently, the present invention provides a new process which has the advantage of being absolute natural, i.e. without the use of and addition of isolated chemicals or molecules, of being relatively cheap and applicable industrially at a large scale, and which provides an even better malty flavor profile to the resulting flavor base composition.
  • Figure 1 Sensory evaluation of the samples 1-4 described in Examples 1-6.
  • the present invention relates to a process for preparing a natural flavor base composition comprising the steps of:
  • natural of the present invention means “made by natural produce", i.e. the flavor base composition is made by fermentation and heat treatment only. Therefore, “natural” also means that the flavor base composition does not comprise and is not made with an addition of artificial chemical compounds such as synthetically produced and/or chemically purified molecules. Examples of such undesired molecules are flavoring compounds, colorants, antimicrobial compounds, vitamins, amino acids, organic acids, alcohols, and esters.
  • the "culturing a bacterial strain” is by fermentation. Typically, such fermentations are submerged and conducted in closed or open fermentation reactors.
  • the choice and composition of the culture medium depends on the choice of the bacterial strain selected for producing and accumulating L-arginine and/or a derivative thereof in said culture medium.
  • the skilled person familiar with the fermentation processes of a selected bacterial strain knows and can readily compose a culture medium which is appropriate for the respective culturing process.
  • the bacterial strain for the process of the present invention is belonging to a genus selected from Corynebacterium, Arthrobacter, Brevibacterium,
  • the culturing of the bacterial strain produces and accumulates L-arginine and/or a derivative thereof to a concentration of at least 1.5 wt%, more preferably to at least 2.0 wt%, even more preferably to at least 2.5 wt% of the culture medium. Concentrations of L-arginine and/or a derivative thereof would more preferably be even above 3 wt%, 4 wt%, 5 wt% or even 10 wt% of the culture medium.
  • the process of the present invention further comprises a step of heat inactivation of the bacterial strain after the culturing step.
  • This heat inactivation is done after termination of the fermentation process, i.e. at the end of the growth phase of the bacterial cells in the culture medium, and results in an inactivation of the viability of the bacterial cells, including an inactivation of enzymes which have been released or are still contained within the bacterial cells.
  • Heat inactivation potentially prevents a degradation of the complex composition of the culture medium after the culturing step as to e.g. uncontrolled further growth and/or metabolism of the bacteria and/or uncontrolled further activity of certain enzymes.
  • the bacterial strains are separated from the culture medium after the culturing step, i.e. after the fermentation process. Separation of the bacterial strain from the culture medium can typically be obtained by sedimentation, centrifugation and/or filtration.
  • An advantage of this embodiment may be that further handling of the culture medium in the process of the present invention is easier in an industrial setting. Furthermore, the risk of the bacterial strains to potentially degrade the quality of the achieved culture medium once the fermentation process has been terminated is reduced.
  • the culture medium can be concentrated after the culturing step. This can be done with or without previous separation of the bacterial strain from the culture medium. Consequently, a concentrated culture medium according to this embodiment may or may not comprise bacterial cells.
  • concentrating the culture medium after the culturing step is by partial or total evaporation of water present in the culture medium.
  • the resulting concentrated culture medium is in the form of a paste. Such a paste may still have a water content of between 5-40wt%, preferably of between 15-35wt%.
  • One of the advantages of this embodiment is that it allows conducting the thermal chemical reaction step together with the reducing sugar in a more concentrated form. Efficiency and yield of such a chemical reaction will be substantially increased.
  • the reducing sugar added to the culture medium after termination of the culturing step is a 4, 5 or 6 carbon atoms comprising monosaccharide.
  • a disaccharide reducing sugar can be used as well.
  • the reducing sugar is selected from the group consisting of glucose, xylose, ribose, rhamnose, fructose, maltose, lactose, arabinose or a combination thereof.
  • the most preferred sugar is glucose.
  • the reducing sugar is added as a sweetening composition, such as malt extract or syrup.
  • the reducing sugar is added to the medium in an amount of 1:5 to 10:1 (w/w) ratio suganarginine, preferably in an amount of 1:1 to 5:1 (w/w) ratio suganarginine.
  • the ration suganarginine is to be understood as the (weight/weight) ratio of reducing sugar versus L-arginine and/or a derivative thereof. The inventors have found that the addition of reducing sugar to the culture medium after the culturing step within this range of ratio provides the best results as to the generation of a typical desired malty flavor profile in the following chemical thermal reaction process.
  • the process of the present invention comprises a step of thermally reacting the culture medium after the addition of the reducing sugar at a temperature from 75 - 170°C for at least 5 minutes, preferably at least 10 minutes.
  • This step is a chemical reaction step between different components present in the culture medium after the addition of the reducing sugar and which is thermally induced.
  • This thermal reaction step is also commonly known as Maillard reaction. It is during this thermal reaction step that different precursor molecules from the culture medium react chemically for example with the reducing sugar, resulting in new flavor and taste active molecules. It is finally the ensemble of the selected culture medium of the present invention together with the reducing sugar that provide the full new and improved flavor profile of this natural flavor base after the thermally induced reaction step.
  • the thermal reaction step of the process of the present invention is at a temperature from 85-150°C, more preferably from 95-130°C.
  • the culture medium after the addition of the reducing sugar and after the thermal reaction step, is dried to a powder. Drying can for example be achieved by spray drying or vacuum drying.
  • the obtained natural flavor base composition can be better integrated into non-liquid seasoning products such as e.g. seasoning powders or seasoning tablets.
  • a further aspect of the present invention is a natural flavor base obtainable by the process of the present invention.
  • this new natural flavor base has an improved malty flavor note and is therefore distinguishable from similar prior art flavor bases.
  • this new natural flavor base has further improved caramel, pop-corn, biscuit and buttery flavor notes as compared to respective reference flavor base products.
  • a still further aspect of the present invention is the use of the present natural flavor base for adding a malty, a tropic fruit, a cocoa, and/or a roasty flavored note to a food product.
  • the food product is selected from the group consisting of culinary soups, noodles, bouillons, sauces, seasonings, ready-to-eat meal preparations, instant and ready-to-drink beverage preparations, cookies, cakes, snacks, dough products and wafers, ice-cream and frozen confectionery, chilled dairy products, milk- based powder compositions, dairy-based drinks, and dessert preparations.
  • the culinary soups, bouillons, sauces or seasonings products of the present invention are in the form of a powder, liquid, granulated product, tablet or paste.
  • the food product is a ready-to-eat meal preparation, a snack or a dough product, it is preferably frozen.
  • chilled dairy products include fermented milks, creme desserts, or dairy-based desserts.
  • a still further aspect of the present invention is a method for providing a natural malty, a natural tropic fruit, a natural cocoa, and/or a natural roasty flavor note to a food product or a beverage product, comprising the step of adding the natural flavor base of the present invention into the recipe of said food product or beverage product.
  • the method is for providing a natural malty flavor note to a food or culinary seasoning product.
  • a cultured medium with a Corynebacterium was prepared as basically described in WO2009/040150. Thereby, a bacterial Corynebacterium glutamicum strain was grown in a culture medium comprising glucose as substrate for growth, at pH 6-7 and temperature 37°C for about 36 hours.
  • the bacterial strain was inactivated with a heat treatment and the bacterial cells separated from the fermentation medium by filtration.
  • the filtrate, presenting the cultured medium, was then concentrated into a powder by spray- drying.
  • the obtained cultured medium powder had an amino acid and natural organic acid composition as shown in Table 1.
  • the respective amounts are provided in %w/w of total culture medium after fermentation and filtration, but before concentration.
  • Table 1 Composition based on dry matter
  • Citric acid 0.50 Technically pure L-arginine (from Sigma-Aldrich Pte Ltd, Singapore) was then added to the powdered cultured medium to achieve a total concentration of L-arginine of 30wt% (w/w based on dry matter) of the culture medium.
  • the powder with the L- arginine was then dissolved in water to give a 25% (w/w) solution. Thereafter, 22.5wt% glucose was added to the solution, resulting in a reconstituted culture medium with added glucose having a glucose:arginine ratio of 3:1.
  • the mixture was then subjected to a thermal heat reaction for 10 min to 115°C, and cooled thereafter to room temperature. It will be referred to as sample 1.
  • Example 2 Example 2:
  • a reference sample with an equivalent amount of pure L-arginine in a buffered aqueous solution i.e. 3wt% solution at pH 6.5
  • 22.5wt% glucose was added to the L-arginine solution resulting in a glucose-arginine solution in water with a same glucose:arginine ratio of 3:1 as the culture medium mixture in Example 1.
  • This reference sample was then subjected to the same thermal heat reaction for 10 min to 115°C as the mixture in Example 1, and then cooled thereafter to room temperature. It will be referred to as sample 2.
  • a further reference sample was prepared where the cultured medium with the
  • Example 4 Corynebacterium glutomicum strain of Example 1 was used without the add ition of L- arginine.
  • the powdered culture medium after the spray-drying was dissolved in water to give a 25% (w/w) solution. Thereafter, 22.5wt% glucose was added to the solution.
  • the reconstituted cultured medium has a concentration of natural L-arginine of 0.02 wt%. Consequently, the culture medium with the added glucose has a glucose:arginine ratio of 9:0.
  • the mixture was then subjected to a thermal heat reaction for 10 min to 115°C, and cooled thereafter to room temperature. It will be referred to as sample 3.
  • Example 4 Example 4:
  • a further sample was prepared where the cultured medium with a Corynebacterium glutomicum naturally overproducing L-arginine was used. No additional L-arginine was added.
  • a cultured medium comprising 3wt% L-arginine was obtained.
  • the culture medium was spray-dried and thereafter dissolved in water to give a 25% (w/w) solution. Thereafter, 22.5wt% glucose was added to the solution.
  • the powdered cultured medium had a concentration of natural L-arginine of 30 wt%. Consequently, the culture medium with the added glucose had a glucose:arginine ratio of 3:1.
  • the mixture was then subjected to a thermal heat reaction for 10 min to 115°C, and cooled thereafter to room temperature. It will be referred to as sample 4.
  • the samples 1 to 4 were subjected to a sensory evaluation by a six-member trained panel.
  • the obtained reacted mixtures were split into 12 tasting cups.
  • the panel members were asked to come up with flavour descriptors they associate with the samples tasting them.
  • the panel members agreed on six key descriptors for the samples (roasty, cocoa, malty, tropic fruit, beany, maple syrup).
  • the panel members had to judge on the strength of the perceived flavour in the samples and marking it on a scale from 1-5 (1 for very low; 2 for low; 3 for medium; 4 for high; 5 for very high). The average of all responses was calculated and is depicted in the Figure 1.
  • L-arginine in the context with a bacterial cultured broth provides a much stronger and typical top-note flavour profile when reacted with a reducing sugar, than when reacted in equal molar concentration with a same and also equal amount of a same reducing sugar in just water.
  • a culture medium from Corynebacterium sp. which has an increased amount of L-arginine may be obtained as disclosed EP 1813677A1, in particular Example 6.
  • a culture medium comprising a large amount of L-arginine may be obtained by culturing a Corynebacterium under the conditions as specified in CN 101235401 A.
  • the culture medium with accumulated free L-arginine can be further processed first for example by a heat treatment.
  • a heat treatment can be for 1-5 min at a temperature of ca. 120°C.
  • the bacterial cells can be separated from the culture medium by a standard filtration step as known in the art, and further concentrated by evaporation of the water from the medium.
  • the culture medium is then present in the form of a thick paste with a water content ranging from 20-25wt%.
  • the paste can then be stored at 4°C until further processing.
  • the culture medium can be reconstituted again from the paste in water and glucose, as a reducing sugar, which can be added to the medium in an amount to result in a suganarginine ratio of for example 2:1 or 4:1.
  • the mixture can then be reacted under thermal conditions of 125°C for 25 min in a reaction vessel. Thereafter, the mixture is cooled down again to room temperature and dried into a powder via spray- drying, to result in a natural flavour base composition which can be used in food products.
  • Example 5 Sensory analysis as described above in Example 5 can be conducted on this flavour base for example with a trained tasting panel. Such sensory results will reveal significant stronger flavour development for at least the 5 descriptors mentioned above if compared to reference samples with only L-arginine, sugar and water, or with using standard bacterial culture medium without the elevated accumulation of L- arginine.

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Abstract

La présente invention concerne un procédé de préparation d'une base d'arôme naturel et une base d'arôme pouvant être obtenue par un tel procédé. Selon un autre aspect, l'invention concerne un procédé pour conférer une note d'arôme naturel malté, une note d'arôme de fruit tropical, de cacao et/ou d'arôme naturel grillé à un produit alimentaire ou à une boisson.
PCT/EP2018/061155 2017-05-03 2018-05-02 Base d'arôme naturel et procédé de préparation correspondant WO2018202683A1 (fr)

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4879130A (en) 1987-04-06 1989-11-07 Nestec S.A Process for preparation of a flavoring agent
EP0357812A1 (fr) 1988-09-05 1990-03-14 Phillips Petroleum Company Augmentation de l'arôme des produits protéiniques de micro-organismes
JP2001258501A (ja) * 2000-03-22 2001-09-25 Snow Brand Milk Prod Co Ltd フレーバー増強剤
EP1813677A1 (fr) 2004-10-07 2007-08-01 Ajinomoto Co., Inc. Procédé de fabrication de substance de base
CN101235401A (zh) 2007-02-02 2008-08-06 上海祥韦思化学品有限公司 发酵制备l-氨基酸的方法
WO2009040150A1 (fr) 2007-09-26 2009-04-02 Nestec S.A. Base aromatique naturelle de type exhausteur de goût et son procédé de préparation
WO2010094327A1 (fr) * 2009-02-18 2010-08-26 Nestec S.A. Base, produits en contenant, ses procédés de préparation et ses utilisations
CN103284120A (zh) * 2013-06-26 2013-09-11 山东天博食品配料有限公司 一种固态发酵制备肉味香精的方法
WO2015020292A1 (fr) * 2013-08-07 2015-02-12 Cj Cheiljedang Corporation Procédé de préparation de bouillon d'imp fermentée ou de bouillon d'acide glutamique fermenté comme matière première pour la préparation d'un arôme naturel
CN105077158A (zh) * 2015-08-24 2015-11-25 王婧婧 一种芝士风味乳香基的制备方法

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4879130A (en) 1987-04-06 1989-11-07 Nestec S.A Process for preparation of a flavoring agent
EP0357812A1 (fr) 1988-09-05 1990-03-14 Phillips Petroleum Company Augmentation de l'arôme des produits protéiniques de micro-organismes
JP2001258501A (ja) * 2000-03-22 2001-09-25 Snow Brand Milk Prod Co Ltd フレーバー増強剤
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