Liquid flavouring ingredient produced by fermentation
AssigneesArla Foods Amba, Wageningen University and Research
InventorsOscar Van Mastrigt, Eilt Johannes Smid, Tjakko Abee, Søren K. Lillevang, Mette Nørtoft Kristensen
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Abstract
The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the ontained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sourkraut.
Claims21
A process for preparing a liquid flavouring ingredient, comprising:
- i) providing a feed material to be fermented, wherein said feed material comprises hydrolysed proteins and/or a mixture of free amino acids in a liquid solution in an amount of at least 0.1% w/v;
- ii) providing one or more microorganisms and inoculate the feed material of i) with the one or more microorganisms in a bioreactor and fermenting under conditions for growth to prepare a flavoured liquid with microorganisms;
- iii) removing flavoured liquid with microorganisms from the bioreactor;
- and
- iv) recycle a part of the microorganisms removed from the bioreactor in iii) back to the bioreactor;
- and maintain a part of the microorganisms removed from the bioreactor in iii) in the flavoured liquid to obtain a liquid flavouring ingredient.
2-20. (canceled)
Dependencies are inferred from the claim text.