Production of an aromatizing agent
First Claim
1. Process for the production of a meat flavor, which comprises preparing a mixture of a plant source of proteins and of a plant source of carbohydrates, the mixture having at least initially 45% by weight of dry matter, inoculating the mixture with one or more microbial species traditionally used in the preparation of fermented cooked meat products, and incubating the inoculated mixture for a time period and at a temperature sufficient to ferment the mixture and produce a meat flavor, wherein the microbial species is selected from the group consisting of Staphylococcus xylosus, Staphylococcus carnosus, Micrococcus varians, Lactobacillus sake, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus, Carnobacterium piscicola, Carnobacterium divergens, Streptomyces griseus, Debaromyces hansenii, Penicilium nalgiovensis and Penicillium candidum.
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Accused Products
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.
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Citations
10 Claims
- 1. Process for the production of a meat flavor, which comprises preparing a mixture of a plant source of proteins and of a plant source of carbohydrates, the mixture having at least initially 45% by weight of dry matter, inoculating the mixture with one or more microbial species traditionally used in the preparation of fermented cooked meat products, and incubating the inoculated mixture for a time period and at a temperature sufficient to ferment the mixture and produce a meat flavor, wherein the microbial species is selected from the group consisting of Staphylococcus xylosus, Staphylococcus carnosus, Micrococcus varians, Lactobacillus sake, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus, Carnobacterium piscicola, Carnobacterium divergens, Streptomyces griseus, Debaromyces hansenii, Penicilium nalgiovensis and Penicillium candidum.
Specification