LIQUID FLAVOURING INGREDIENT PRODUCED BY FERMENTATION
The present invention relates to a a novel method of preparing a liquid flavouring lingredient 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 anot...
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| creator | KRISTENSEN, Mette Nørtoft LILLEVANG, Søren K ABEE, Tjakko VAN MASTRIGT, Oscar SMID, Eilt Johannes |
| description | The present invention relates to a a novel method of preparing a liquid flavouring lingredient 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 ontained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a tasteenhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sourkraut.
La présente invention concerne un nouveau procédé de préparation d'un ingrédient aromatisant liquide en utilisant la fermentation. En particulier, le procédé implique le recyclage d'une partie des micro-organismes utilisés dans la fermentation de composés parfumés et aromatiques en retour vers le bioréacteur pour la fermentation, tandis qu'une autre partie des micro-organismes est maintenue dans l'ingrédient aromatisant liquide obtenu. L'ingrédient aromatisant liquide obtenu convient à l'utilisation comme exhausteur de goût et peut être utilisé dans des produits alimentaires, tels que les produits laitiers, les sauces, les pansements, les assaisonnements, les produits carnés, le pain, et la choucroute. |
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La présente invention concerne un nouveau procédé de préparation d'un ingrédient aromatisant liquide en utilisant la fermentation. En particulier, le procédé implique le recyclage d'une partie des micro-organismes utilisés dans la fermentation de composés parfumés et aromatiques en retour vers le bioréacteur pour la fermentation, tandis qu'une autre partie des micro-organismes est maintenue dans l'ingrédient aromatisant liquide obtenu. L'ingrédient aromatisant liquide obtenu convient à l'utilisation comme exhausteur de goût et peut être utilisé dans des produits alimentaires, tels que les produits laitiers, les sauces, les pansements, les assaisonnements, les produits carnés, le pain, et la choucroute.</description><language>eng ; fre</language><subject>APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200213&DB=EPODOC&CC=WO&NR=2020030811A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200213&DB=EPODOC&CC=WO&NR=2020030811A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KRISTENSEN, Mette Nørtoft</creatorcontrib><creatorcontrib>LILLEVANG, Søren K</creatorcontrib><creatorcontrib>ABEE, Tjakko</creatorcontrib><creatorcontrib>VAN MASTRIGT, Oscar</creatorcontrib><creatorcontrib>SMID, Eilt Johannes</creatorcontrib><title>LIQUID FLAVOURING INGREDIENT PRODUCED BY FERMENTATION</title><description>The present invention relates to a a novel method of preparing a liquid flavouring lingredient 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 ontained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a tasteenhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sourkraut.
La présente invention concerne un nouveau procédé de préparation d'un ingrédient aromatisant liquide en utilisant la fermentation. En particulier, le procédé implique le recyclage d'une partie des micro-organismes utilisés dans la fermentation de composés parfumés et aromatiques en retour vers le bioréacteur pour la fermentation, tandis qu'une autre partie des micro-organismes est maintenue dans l'ingrédient aromatisant liquide obtenu. L'ingrédient aromatisant liquide obtenu convient à l'utilisation comme exhausteur de goût et peut être utilisé dans des produits alimentaires, tels que les produits laitiers, les sauces, les pansements, les assaisonnements, les produits carnés, le pain, et la choucroute.</description><subject>APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD18QwM9XRRcPNxDPMPDfL0c1cA4iBXF09XvxCFgCB_l1BnVxcFp0gFN9cgX6CYY4invx8PA2taYk5xKi-U5mZQdnMNcfbQTS3Ij08tLkhMTs1LLYkP9zcyMDIwMDawMDR0NDQmThUAqR0ouQ</recordid><startdate>20200213</startdate><enddate>20200213</enddate><creator>KRISTENSEN, Mette Nørtoft</creator><creator>LILLEVANG, Søren K</creator><creator>ABEE, Tjakko</creator><creator>VAN MASTRIGT, Oscar</creator><creator>SMID, Eilt Johannes</creator><scope>EVB</scope></search><sort><creationdate>20200213</creationdate><title>LIQUID FLAVOURING INGREDIENT PRODUCED BY FERMENTATION</title><author>KRISTENSEN, Mette Nørtoft ; LILLEVANG, Søren K ; ABEE, Tjakko ; VAN MASTRIGT, Oscar ; SMID, Eilt Johannes</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2020030811A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2020</creationdate><topic>APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KRISTENSEN, Mette Nørtoft</creatorcontrib><creatorcontrib>LILLEVANG, Søren K</creatorcontrib><creatorcontrib>ABEE, Tjakko</creatorcontrib><creatorcontrib>VAN MASTRIGT, Oscar</creatorcontrib><creatorcontrib>SMID, Eilt Johannes</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KRISTENSEN, Mette Nørtoft</au><au>LILLEVANG, Søren K</au><au>ABEE, Tjakko</au><au>VAN MASTRIGT, Oscar</au><au>SMID, Eilt Johannes</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LIQUID FLAVOURING INGREDIENT PRODUCED BY FERMENTATION</title><date>2020-02-13</date><risdate>2020</risdate><abstract>The present invention relates to a a novel method of preparing a liquid flavouring lingredient 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 ontained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a tasteenhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sourkraut.
La présente invention concerne un nouveau procédé de préparation d'un ingrédient aromatisant liquide en utilisant la fermentation. En particulier, le procédé implique le recyclage d'une partie des micro-organismes utilisés dans la fermentation de composés parfumés et aromatiques en retour vers le bioréacteur pour la fermentation, tandis qu'une autre partie des micro-organismes est maintenue dans l'ingrédient aromatisant liquide obtenu. L'ingrédient aromatisant liquide obtenu convient à l'utilisation comme exhausteur de goût et peut être utilisé dans des produits alimentaires, tels que les produits laitiers, les sauces, les pansements, les assaisonnements, les produits carnés, le pain, et la choucroute.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | LIQUID FLAVOURING INGREDIENT PRODUCED BY FERMENTATION |
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