Process for producing edible matter having an enhanced flavour, a flavouring substance obtainable according to said process and the use of such a flavouring substance for imparting flavour to foodstuffs

摘要

The invention relates to a process for producing edible matter having an enhanced flavour derived from incubating a microorganism capable of producing edible non toxic substances in an aqueous fermentation medium with an a_w of at least 0.97 in the presence of meat protein and a carbon containing source of energy, wherein said microorganism is cultivated in said aqueous fermentation medium for a period of 1 to 20 hours after finishing the logarithmic growth phase, i.e. after 0-20 hours in the stationary growth phase. After sufficient fermentation the microorganism can be inactivated in such a manner that the character of the flavour obtained from the fermentation is not altered. Such inactivation can be achieved by heating the fermentation broth during a period of time t at a temperature T wherein the values of t and T are equal to or lower than the values illustrated in the curve of figure 1.