Nestec S.a.

Beat Denis Zurbriggen

Nadji Rekhif

Robert D Wood

Hugh Hose

Imre Blank

Jonas Peter Halden

Konrad Lerch

Daniel Jaeger

Kjell Olsson

Lars Goeran Bodenas

Bengt Bengtsson

Mara Mehlmann-De-Campos

A process of obtaining &#x3b1;-keto butyrate by bioconversion is disclosed. The molecule is accumulated in the medium and is apt to subsequent processing to food ingredients, such as top-note flavors. A suitable strain is a natural ilv-3 mutantstrain, which is capable of accumulating &#x3b1;-keto butyrate in the fermentation medium. By adjusting specific medium parameters, up to 8 g/l medium of &#x3b1;-keto butyrate can be accumulated.

Production of &#x3b1;-keto butyrate

The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with one or more technical enzymes, and thermally treating the hydrolysate to provide a flavoring base. The invention further includes a method for production of a meaty flavor which includes providing a mixture of a crop protein source and a carbohydrate source, inoculating the mixture with at least one meat fermenting microorganism, fermenting the inoculated mixture until reaching steady state, adding a flavoring base to the fermented mixture to obtain a flavoring mixture, and pasteurizing the flavoring mixture.

Onion and garlic biohydrolysates and their use as natural flavorings

Flavoring agent

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.

Production of an aromatizing agent

A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes, centrifuging the heat-treated hydrolyzate to separate the liquid phase from the residue and isolating the liquid phase of the hydrolyzate from the hydrolyzate residue and evaporatively concentrating the isolated liquid phase. Additionally, the concentrated liquid phase may be dried, and the seed material employed may be that of germinated seeds.

Flavorant prepared from Trigonela foenum-graecum seeds

A meat product is prepared by mixing frozen particles of salami in a brine, a pickle, or a marinade medium to obtain a suspension of the frozen particles in the medium and then the suspension is incorporated into a chilled portioned piece of meat to obtain a meat product containing the suspension.

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Buelach, Switzerland

Beat Denis Zurbriggen