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    Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems
    9.
    发明公开
    Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems 有权
    制剂以增加酵母和细菌在面团，面团，酸面团和酿造系统发酵风味代谢

    公开(公告)号：EP2132990A1

    公开(公告)日：2009-12-16

    申请号：EP09165667.8

    申请日：2003-11-14

    申请人： PURATOS N.V.

    发明人： Capelle, Stefan ,  Tossut, Pierre, Patrick, Aldo

    IPC分类号： A21D2/24 ,  A21D2/26 ,  A23L1/227 ,  A23L1/23

    CPC分类号： A21D8/042 ,  A21D2/245 ,  A21D2/261 ,  A21D2/264 ,  A21D2/267 ,  A21D2/268 ,  A23L27/21 ,  A23L27/24 ,  A23L33/145 ,  A23V2002/00 ,  C12C12/006 ,  C12C12/008 ,  C12G1/00 ,  A23V2200/15 ,  A23V2250/0628 ,  A23V2250/0654 ,  A23V2250/0638

    摘要： The present invention relates to ingredient formulations that comprise a blend of amino acids comprising at least one of the amino acids Leucine, Valine, Iso-leucine and/or Phenylalanine, and preferably at least two or three thereof to enhance flavor metabolism of yeast and/or bacteria in long fermentation systems and to their use in for instance winery or brew systems, pre-dough systems (such as sponge and dough) or sourdough systems (fresh or dried) and/or in raw materials used in bakery such as flour, malt extract, wheat germs or other germs, a fermentable carbon source, bran, malt,...
    The role of these ingredient formulations is to improve rheological properties and/or to enhance the flavor profile. The amino acid blend of the invention can be used to intensify and/or to diversify flavors in a fermentation system. Possibly other flavor enhancers and/or yeast can be added.
    To produce different kinds of flavor profiles by the yeast, the free amino acids of the invention can be supplemented to a protein hydrolysate.

    摘要翻译： 本发明涉及成分的式I蒸发散并包括的氨基酸，其包括的氨基酸亮氨酸，缬氨酸，异亮氨酸和/或苯丙氨酸的至少一个，优选至少两个或三个它们的共混物，以提高酵母的风味代谢和/ 或细菌在长期发酵系统和它们的使用在例如酒厂或冲泡系统，生面团预系统（颜色：如海绵和面团）或酸面团系统（新鲜或干燥的），和/或在焙烤中使用的原材料：如面粉， 麦芽提取物，小麦胚芽或其它病菌，可发酵的碳源，麸，麦芽，...论文成分式和灰的作用是改善流变性能和/或增强风味轮廓。 本发明的氨基酸共混物可以用来加强和/或以分散在发酵系统的风味。可能的其他风味增强剂和/或酵母可以加入。 由酵母产生不同种类的风味特征，本发明的游离氨基酸可以加以补充，以蛋白质水解产物。