A natural taste enhancing savoury base and a process for its preparation

An umami and natural technology, applied in food preparation, food science, application, etc., can solve the problem of yeasty taste in finished products, and achieve the effect of improving the sensory characteristics of umami taste

Active Publication Date: 2010-08-11
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with this process is that it is unnatural or gives the finished product a yeasty taste when yeast extract is present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] The enzymatic source of glucose is mixed with other substrates required for microbial growth. This mixture is inoculated with a microorganism (belonging to the genus Corynebacterium) at an appropriate high cell concentration.

[0072] Fermentation is carried out at a pH of 5-9 and a temperature of 25-40° C. for 20 to 48 hours. During fermentation with these parameters, acid is secreted as a natural by-product of the fermentation process.

[0073] The cells are inactivated by heat treatment and then physically separated from the fermentation medium, leaving the acid of natural origin in the broth.

[0074] The fermentation broth can be mixed with the native hydrolyzate before being subjected to the evaporation step. This concentrated paste is subsequently spray dried.

Embodiment 2

[0076] The substrate was prepared as in Example 1 and the fermentation was initiated according to Example 1 with the inoculum.

[0077] Fermentation was carried out for 3-6 days at a pH of 5-9 and a temperature of 25-40°C. During fermentation with these parameters, nucleotides such as IMP and / or GMP are secreted as natural by-products of the fermentation process.

[0078] The fermentation broth was further processed in the same manner as in Example 1.

Embodiment 3

[0080] The products obtained in Examples 1 and 2 with components of natural origin were mixed together before and / or after the drying process. The products from Example 1 and Example 2 were mixed with natural hydrolyzate in order to obtain the optimal ratio for a specific application, such as in soups, to achieve a rich umami taste without off-flavors.

[0081] Natural hydrolysates can be used as base, added in amounts up to 50%. This hydrolyzate was mixed with 25% of the product of Example 1 and 25% of the product of Example 2. Use the blended product in culinary products, the amount used depends on the type of application. For example, in the case of soups, the above-mentioned products are added in an amount of about 2%, and in the case of sauces, in an amount of about 20%. The umami taste produced by using the above products is stronger than that obtained by using any commercially available and artificial flavor enhancers.

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PUM

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Abstract

The invention concerns a cultured savoury base with increased umami power comprising: up to 80 % of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

Description

technical field [0001] The invention relates to a natural shelf-stable taste enhancing savory base and a preparation method thereof. Background technique [0002] U.S. Patent No. 6'838'100 relates to a method for the preparation of a fermented cultured savory base comprising hydrolyzing a protein-containing material using a combination of at least one enzyme and at least one thermotolerant lactic acid bacterial strain for a sufficient period of time to produce Umami substances, the strains are selected on the basis of their ability to provide glutaminase activity (so that the matrix retains glutaminase activity), thereby providing in the matrix sufficient to enhance body and taste Glutamic acid or glutamate. The umami obtained according to this process method is not high enough. Therefore, purified MSG (monosodium glutamate) and nucleotides (IMP: inosine monophosphate and GMP: guanosine monophosphate) or yeast extract must be added to these preparations. The problem with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L1/226C12P13/14C12P19/32A23L7/10A23L23/00A23L23/10A23L27/20A23L27/21A23L27/22A23L27/24A23L35/00
CPCC12P19/32C12P13/14A23L1/227A23L1/22642A23L1/23A23L27/2028A23L27/21A23L27/24
Inventor S·帕尔泽D·尼科利奇P·贝伦茨T·霍达克Y·弗勒里雷伊H·乌尔默
Owner SOC DES PROD NESTLE SA
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