Liquid flavouring ingredient produced by fermentation

Patent metadata

Field	Value
Publication number	US-11470870-B2
Application number	US-201917265492-A
Country	US
Kind code	B2
Filing date	Aug 9, 2019
Priority date	Aug 10, 2018
Publication date	Oct 18, 2022
Grant date	Oct 18, 2022

Abstract

The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the obtained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sauerkraut.

First claim

The invention claimed is:

1. A process for preparing a liquid flavouring ingredient, comprising:
i) providing a feed material to be fermented, wherein said feed material comprises hydrolysed proteins and/or a mixture of free amino acids in a liquid solution in an amount of at least 0.1% w/v, and wherein the feed material comprises a) hydrolysed protein and/or free amino acids and b) one or more sugars, where the ratio of a) and b) is in the range of 1:2 to 15:1 by weight;
ii) providing one or more microorganisms and inoculate the feed material of i) with the one or more microorganisms in a bioreactor and fermenting under conditions for growth to prepare a flavoured liquid with microorganisms, wherein the growth rate of the microorganisms is in the range of 0.001 to 0.1 h −1 ;
iii) removing flavoured liquid with microorganisms from the bioreactor; and
iv) recycle a part of the microorganisms removed from the bioreactor in iii) back to the bioreactor, wherein 20-95% by weight of the microorganisms are recycled to the bioreactor; and maintain a part of the microorganisms removed from the bioreactor in iii) in the flavoured liquid to obtain a liquid flavouring ingredient.

2. The process according to claim 1 , wherein the hydrolysed proteins and/or mixture of free amino acids is of dairy origin.

3. The process according to claim 1 , wherein the feed material further comprises one or more sugars.

4. The process according to claim 1 , wherein the feed material comprises hydrolysed proteins and/or free amino acids in the range of 0.1 to 15% w/v.

5. The process according to claim 1 , wherein the process has a dilution rate in the bioreactor in the range of from 0.001 to 0.5 h −1 .

6. The process according to claim 1 , wherein the concentration of microorganisms in the bioreactor is maintained in the range of 10 9 to 10 10 cells/ml.

7. The process according to claim 1 , wherein the removing flavoured liquid with microorganisms from the bioreactor according to iii) is performed by removing the flavoured liquid with microorganisms from the one or more outlets present on the bioreactor.

8. The process according to claim 7 , wherein after removing the flavoured liquid with microorganisms from the bioreactor, the microorganisms are separated from the flavoured liquid and a part of the separated microorganisms are recycled to the bioreactor and another part of the separated microorganisms are added to the flavoured liquid to obtain the liquid flavouring ingredient.

9. The process according to claim 7 , wherein the removing of flavoured liquid with microorganisms from the bioreactor is performed by removing the flavoured liquid with microorganisms from two outlets present on the bioreactor, wherein:
a) one outlet is used for removal of a first flavoured liquid with microorganisms followed by separation of the microorganisms from said first flavoured liquid, and wherein and said microorganisms are recycled to the bioreactor; and
b) a second outlet is used for removal of a second flavoured liquid with microorganisms, and wherein
c) said first flavoured liquid after removal of the microorganisms and said second flavoured liquid with microorganisms are mixed to obtain the liquid flavouring ingredient.

10. The process according to claim 1 , wherein said microorganisms are separated from the flavored liquid by filtration, sedimentation and/or centrifugation.

11. The process according to claim 1 , wherein the feed material further comprises one or more intact proteins, polysaccharides, fats, fatty acids, organic acids, or alcohols.

12. The process according to claim 1 , wherein the microorganisms are one or more lactic acid bacteria, acetic acid bacteria, bifidobacteria or propionibacteria.

Assignees

• Arla Foods Amba
• Univ Wageningen

Inventors

• Van Mastrigt Oscar
• Smid Eilt Johannes
• Abee Tjakko
• Lillevang Søren K
• Kristensen Mette Nørtoft

Classifications

• A23L27/24

  prepared by fermentation · CPC title

• A23C9/127

  using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss (A23C9/13 takes precedence) · CPC title

• A23C9/1322

  Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins · CPC title

• A23C9/123

  using only microorganisms of the genus lactobacteriaceae; Yoghurt (A23C9/13 takes precedence) · CPC title

• A23C9/12 Primary

  Fermented milk preparations; Treatment using microorganisms or enzymes · CPC title