Natural flavor base and process for its preparation

Patent metadata

Field	Value
Publication number	US-10980248-B2
Application number	US-201615769623-A
Country	US
Kind code	B2
Filing date	Sep 23, 2016
Priority date	Oct 27, 2015
Publication date	Apr 20, 2021
Grant date	Apr 20, 2021

Abstract

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural roasty, a natural caramel, a natural pop-corn, a natural biscuit and/or a natural buttery flavor note to a food product.

First claim

The invention claimed is:

1. A process for preparing a natural savory flavor base composition, the process comprising:
culturing a bacterial strain in a culture medium to produce and accumulate L-proline and/or a derivative thereof in the culture medium to a concentration of at least 1.0 wt % of the culture medium;
adding a reducing sugar to the culture medium after the culturing of the bacterial strain; and
thermally reacting the culture medium, after the adding of the reducing sugar, at a temperature from 75-170° C. for at least 5 minutes;
wherein the reducing sugar is added to the culture medium in an amount of 1:5 to 10:1 (w/w) ratio sugar:proline.

2. The process according to claim 1 , wherein the bacterial strain belongs to a genus selected from the group consisting of Corynebacterium, Arthrobacter, Brevibacterium, Bacillus and Microbacterium.

3. The process according to claim 1 , wherein the derivative of L-proline is hydroxyproline.

4. The process according to claim 1 , wherein the culturing of the bacterial strain produces and accumulates the L-proline and/or derivative thereof to a concentration of at least 1.5 wt % of the culture medium.

5. The process according to claim 1 , comprising a step of heat inactivation of the bacterial strain after the culturing of the bacterial strain.

6. The process according to claim 1 , further comprising separating the bacterial strain from the culture medium after the culturing of the bacterial strain, the separating comprises a process selected from the group consisting of sedimentation, centrifugation and filtration.

7. The process according to claim 1 , further comprising concentrating the culture medium after the culturing of the bacterial strain, the concentrating comprises partial or total evaporation of water present in the culture medium.

8. The process according to claim 1 , wherein the reducing sugar is selected from the group consisting of glucose, xylose, ribose, rhamnose, fructose, maltose, lactose, arabinose and combinations thereof.

9. The process according to claim 1 , wherein the thermal reaction step is at a temperature from 85-150° C.

10. The process according to claim 1 , further comprising drying the culture medium, after the thermal reaction step, to a powder.

11. The process according to claim 1 , wherein the natural savory flavor base composition has at least one of a roasty flavor, a caramel flavored note, a popcorn flavored note, a biscuit flavored note or a buttery flavored note.

12. The process according to claim 1 , wherein culturing the bacterial strain produces and accumulates the L-proline and/or derivative thereof to a concentration of at least 2.5 wt % of the culture medium.

13. The process according to claim 7 , wherein the concentrated culture medium has a water content of 5-40 wt %.

14. The process according to claim 1 , wherein the reducing sugar is added to the culture medium in an amount of 1:1 to 5:1 (w/w) ratio sugar:proline.

15. The process according to claim 1 , wherein the thermal reaction step is at a temperature from 95-130° C.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Ulmer Helge
• Kerler Josef

Classifications

• A23L27/215 Primary

  heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning · CPC title

• A23L27/24

  prepared by fermentation · CPC title

• A23V2250/61

  Glucose, Dextrose · CPC title

• A23J1/008 Primary

  from microorganisms (A23J1/18 takes precedence) · CPC title

• A23V2200/15

  Flavour affecting agent · CPC title