Production of an aromatizing agent

Details Production of an aromatizing agent Production of an aromatizing agent

1997-06-25

2000-02-01

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 49, 426533, 426534, 426650, A23B 710

Patent

active

06020009&

ABSTRACT:
Process for the production of a meat flavor, in which a mixture of a plant source of proteins and of a plant source of carbohydrates is prepared having at least initially 45% by weight of dry matter, the mixture is inoculated with one or more microbial species traditionally used in the preparation of fermented cooked meat products, and is then incubated for a time period and at a temperature sufficient to produce a meat flavor. The meat flavor may be extracted with oil, a gas, or a fluorocarbon-based solvent. The mixture may be a koji. Flavor compositions are thus produced. In particular, a salami flavor is obtained by incubation with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus or Staphylococcus carnosus.

REFERENCES:
patent: 4064279 (1977-12-01), Withycombe et al.
patent: 4156029 (1979-05-01), Withycombe et al.
patent: 4308284 (1981-12-01), Noda et al.
patent: 4913923 (1990-04-01), Van Den Ouweland
patent: 5141756 (1992-08-01), Bajracharya et al.
Database WPI Week 8842, Derwent Publications Ltd., London, GB; AN 88-296331 XP002020659 & JP-A-63 216 450 (Kikkoman Corp.), Sep. 8, 1988.
Database WPI Week 9503, Derwent Publications Ltd., London, GB; AN 95-018243 XP002020659 & JP-A-06 303 940 (Kikuchi S. et al.), Nov. 1, 1994.

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