Base, products containing the same, preparation methods and uses thereof

Abstract

The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).

The invention is claimed as follows: 
     
         1 . A flavor base for flavoring food, prepared by the following steps:
 (a) partial bio-hydrolysis of a raw material selected from the group consisting of fenugreek, cocoa beans, black beans, lovage and  Ligusticum chuanxiong , and   (b) thermal reaction steps of the resulting product from (a).   
     
     
         2 . The base of  claim 1 , wherein it is prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a). 
     
     
         3 . The base of  claim 2 , wherein a microorganism used for the fermentation is selected from the group consisting of  Aspergillus  ssp.,  Pediococcus  ssp., Lactobacillaceae,  Yarrowia  ssp.,  Saccharomyces  ssp., and combinations thereof. 
     
     
         4 . The base of  claim 3 , wherein the microorganism used for the fermentation is Lactobacillaceae and  Saccharomycesor Torula  ssp. 
     
     
         5 . The base of  claim 1 , wherein the raw materials comprise precursors that are those for Maillard reaction and for special tonalities. 
     
     
         6 . The base of  claim 1 , wherein the raw materials comprise precursors selected from the group consisting of Methionine, Glutathione, and combinations thereof. 
     
     
         7 . The base of  claim 6 , wherein the precursor is Hydroxy-iso-leucine. 
     
     
         8 . The base of  claim 1 , wherein the raw material of step (1) is selected from the group consisting of natural materials rich in amino acids, reducing sugars, precursors of sotolone, precursors of emoxyfurone, fatty acids, and combinations thereof. 
     
     
         9 . The base of  claim 8 , wherein the raw material of step (1) is selected from the group consisting of materials rich in precursors of sotolone, materials rich in emoxyfurone, and combinations thereof. 
     
     
         10 . The base of  claim 1 , wherein the temperature used in step (b) is from 45 to 131 degree C. 
     
     
         11 . The base of  claim 1 , wherein the thermal reaction step of step (b) is selected from the group consisting of sterilization, pasteurization, and combinations thereof. 
     
     
         12 . A process of preparing a base comprising the following steps:
 (a) partial bio-hydrolysis of raw materials rich in precursors,   (b) thermal reaction steps of the resulting product from (a).   
     
     
         13 . A culinary or confectionary product containing the base of  claim 1  in an amount comprised between 1 and 95%. 
     
     
         14 . The product of  claim 13 , wherein the raw materials of the base comprise precursors that are those for Maillard reaction and for special tonalities. 
     
     
         15 . The product of  claim 13 , wherein the raw materials of the base comprise precursors selected from the group consisting of Methionine, Glutathione, and combinations thereof. 
     
     
         16 . The product of  claim 15 , wherein the precursor is Hydroxy-iso-leucine. 
     
     
         17 . The product of  claim 13 , wherein the raw material of step (1) is selected from the group consisting of natural materials rich in amino acids, reducing sugars, precursors of sotolone, precursors of emoxyfurone, fatty acids, and combinations thereof. 
     
     
         18 . The product of  claim 17 , wherein the raw material of step (1) is selected from the group consisting of material rich in precursors of sotolone, material rich in emoxyfurone, and combinations thereof. 
     
     
         19 . The product of  claim 13 , wherein the base is prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a). 
     
     
         20 . The product of  claim 19 , wherein a microorganism used for the fermentation is Lactobacillaceae and  Saccharomycesor Torula  ssp.