A - Human Necessities – 23 – F
Patent
A - Human Necessities
23
F
99/139.03
A23F 5/46 (2006.01) A23L 1/23 (2006.01)
Patent
CA 1328770
NATURAL BUTTERY COFFEE FLAVOR BY FERMENTATION ABSTRACT A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient component, the soluble solids concentration being at least 0.5%. A microorganism which is either a strain of lactic acid producing bacteria or yeast capable of producing diacetyl is added the nutrient media and the combination is mixed and simultaneously placed into an environment of a pH of from 4.0 to 7.0 a temperature of from 16 to 37°C, for a period of time effective to produce diacetyl and aeration conditions wherein the nutrient media contains sufficient oxygen to allow for diacetyl production. The afore- mentioned process will produce diacetyl and acetoin. The diacetyl which is produced is recovered and or concentrated and added to a coffee product.
593031
Bertkau Geoffrey
Boniello Barbara
Doonan Barbara
Gum Ernest Jr.
Patterson John
Kraft General Foods Inc.
Mcfadden Fincham
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