Natural taste enhancing savoury base and a process for its preparation

摘要

The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

主权项

1. A process for the preparation of a taste enhancing savory base comprising between 0.01 and 80% of naturally derived compounds selected from the group consisting of glutamate, IMP and GMP, amino acids in which alanine, aspartic acid, glutamine, glutamic acid, glycine, leucine, lysine, methionine, tryptophan and valine are a majority of the amino acids, and naturally food derived compounds selected from the group consisting of trimethylpyrazine, propionic acid, and combinations thereof, the process comprising:
producing a first product by fermenting a first substrate using a microorganism of Corynebacterium for 20 to 48 hours, at a pH between 5 and 9 and at a temperature between 25 and 40° C.; producing a second product by fermenting a second substrate using a microorganism of Corynebacterium for 3 to 6 days, at a pH between 5 and 9 and at a temperature between 25 and 40° C.; and mixing the first product with the second product.