Natural coffee flavor by fermentation

Details Natural coffee flavor by fermentation Natural coffee flavor by fermentation

1988-03-16

1989-09-19

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426 61, 426629, 426650, A23F 546

Patent

active

048679925

ABSTRACT:
A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient component, the soluble solids concentration being at least 0.5%. A microorganism which is either a strain of lactic acid producing bacteria or yeast capable of producing diacetyl is added the nutrient media and the combination is mixed and simultaneously placed into an environment of a pH of from 4.0 to 7.0, a temperature of from 16.degree. to 37.degree. C., for a period of time effective to produce diacetyl and aeration conditions wherein the nutrient media contains sufficient oxygen to allow for diacetyl production. The aforementioned process will produce diacetyl and acetoin. The diacetyl which is produced is recovered and or concentrated and added to a coffee product.

REFERENCES:
patent: 4304862 (1981-12-01), Troller
"Biosynthesis of Flavor Compounds by Microorganisms" Collins, E. B., 1972, Journal of Dairy Science, vol. 55, No. 7, pp. 1022-1028.

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