Process for producing aroma-containing food products

Details Process for producing aroma-containing food products Process for producing aroma-containing food products

1982-02-18

1984-02-21

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

426 34, 426 41, 426 42, 426 56, 426533, 426650, A23C 912, A23C 2102, A23L 122

Patent

active

044329970

ABSTRACT:
The invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures of microorganisms, which develop certain characteristic flavoring and aromatizing agents. The enzyme complexes are subsequently added to an aqueous solution or suspension of a substrate. The isolated enzyme complexes are optionally concentrated or standardized beforehand under careful conditions. The mixture of the substrate and enzyme complexes subsequently undergoes biochemical rapid ripening under suitable conditions until the desired aromatizing and flavoring agent concentration is obtained. The biochemical rapid ripening is then terminated by substantial inactivation of the enzyme complexes. The ferment solution or suspension obtained and which contains the desired flavoring and aromatizing substances, can be added to basic food substances for aromatizing them.

REFERENCES:
patent: 3048490 (1962-08-01), Lundstedt
patent: 3072488 (1963-01-01), Watts, Jr. et al.
patent: 3100153 (1963-08-01), Knight
patent: 3667968 (1972-06-01), Kasik et al.
patent: 4001437 (1977-01-01), Jaeggi et al.
patent: 4133895 (1979-01-01), Kosikowski et al.
patent: 4244971 (1981-01-01), Wargel et al.
patent: 4362750 (1982-12-01), Swartz

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