Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a method for preparing natural kokumi flavor.
Natural kokumi flavor
U.S. Patent Application 20150296848
Publication date: Oct. 22, 2015
Inventors: S.H. Lee, S.Y. Eom, J.S. Park, E.S. OH, K.H. Lee, S.M. Jang, D.I. Kang and W.D. Chung
This invention relates to a method for preparing a natural kokumi flavor using an inosine-5′-monophosphate (IMP)-fermented broth or a glutamic acid-fermented broth. The broths are prepared by a two-step process of fungal fermentation, then bacterial fermentation.
Since the natural kokumi flavor produced and the food composition comprising it are prepared using natural raw materials, they are harmless and safe for use in the human body, and may be added to food to produce thick and dense tastes as well as improve the flavor of the food.