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US 2026/0265791 A1Published application
Method for improving flavor
AssigneeAjinomoto Co., Inc.
InventorsKazuyuki HAYASHI, Miyoko MAEDA, Kotaro IWAMI, Masaki MIZUNO
Life of this patent
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Abstract
A technique for improving flavor of foods is provided. According to the present invention, Bacillus bacteria are used to produce components effective for improving flavor of foods, such as 2-methylbutyric acid, diacetyl, and acetoin.
Claims20
A method for producing a carboxylic acid, diacetyl, and acetoin, comprising
- the step of culturing a Bacillus bacterium having a carboxylic acid-producing ability, a diacetyl-producing ability, and an acetoin-producing ability in a liquid medium containing a precursor of the carboxylic acid and a sugar to obtain a culture containing the carboxylic acid, diacetyl, and acetoin, wherein
- the carboxylic acid is selected from the group consisting of 2-methylbutyric acid, 3-methylbutyric acid, isobutyric acid, and a combination thereof,
- the precursor of 2-methylbutyric acid is isoleucine, the precursor of 3-methylbutyric acid is leucine, and the precursor of isobutyric acid is selected from the group consisting of isoleucine, leucine, valine, and a combination thereof.
A composition comprising the following components (A), (B), and (C):
- (A) a carboxylic acid selected from the group consisting of 2-methylbutyric acid, 3-methylbutyric acid, isobutyric acid, and a combination thereof;
- (B) diacetyl;
- and
- (C) acetoin,
- wherein the composition comprises at least 2-methylbutyric acid.
2 more elements
A method for improving flavor of a food, comprising:
- the step of adding the following components (A), (B), and (C) to a raw material of the food:
- (A) a carboxylic acid selected from the group consisting of 2-methylbutyric acid, 3-methylbutyric acid, isobutyric acid, and a combination thereof;
- (B) diacetyl;
- and
- (C) acetoin.
2 more elements
Dependencies are inferred from the claim text.