A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

The present invention relates to a dynamic fermentation in a food matrix that generates bacteriostasis in probiotic microorganisms, enabling them to be kept alive and metabolically active, that is, converting nutrients into secondary metabolites such as proteins, acids, enzymes and even more so biomass as a product of their biological activity, and maintaining safety as a result of pathogen antagonism and competition with regard to other unwanted microorganisms in the food matrix due to a balance in the physical parameters (temperature, viscosity, presence of water, osmotic pressure, lighting level and electrical conductivity), the chemical parameters (hydrogen potential, concentration of solids, colloid phase and available oxygen levels), the nutritional parameters (in terms of the presence or absence of proteins, short-chain fatty acids, carbohydrates, minerals and vitamins), as well as biological parameters in concentrations of colony-forming living cell units of live beneficial and metabolically active microorganisms which can be either anaerobic and aerobic.

The present invention relates to a dynamic fermentation in a food matrix that generates bacteriostasis in probiotic microorganisms, enabling them to be kept alive and metabolically active, that is, converting nutrients into secondary metabolites such as proteins, acids, enzymes and even more so biomass as a product of their biological activity, and maintaining safety as a result of pathogen antagonism and competition with regard to other unwanted microorganisms in the food matrix due to a balance in the physical parameters (temperature, viscosity, presence of water, osmotic pressure, lighting level and electrical conductivity), the chemical parameters (hydrogen potential, concentration of solids, colloid phase and available oxygen levels), the nutritional parameters (in terms of the presence or absence of proteins, short-chain fatty acids, carbohydrates, minerals and vitamins), as well as biological parameters in concentrations of colony-forming living cell units of live beneficial and metabolically active microorganisms which can be either anaerobic and aerobic.

The present invention belongs to the technical field of condiment preparation, and specifically relates to an astaxanthin-containing condiment and a preparation method therefor. In this method, first a low-speed bead milling method is used to break the cell wall of the yeast, such that astaxanthin is directly emulsified in water, and the concentration of astaxanthin can reach 1043.17 mg/L, avoiding the use of emulsifiers and organic solvents; then a small amount of Angel yeast compound enzyme is added for enzymolysis, with the yield of amino nitrogen as high as 3.51% to 3.65% and the yield of solid matter as high as 47.18% to 49.22%; and finally the gelatinized porous starch solution and gelatin are sequentially added, with the encapsulation rate and drug-loading rate of the obtained astaxanthin-containing microcapsule powder being 75.62% to 88.5% and 1.55-10.42 mg/g, respectively. The microcapsule powder has bright color, and high astaxanthin stability and water solubility. The preparation method has the advantages of short time and mild conditions, which can reduce the industrial application cost of Phaffia rhodozyma.

The present invention belongs to the technical field of condiment preparation, and specifically relates to an astaxanthin-containing condiment and a preparation method therefor. In this method, first a low-speed bead milling method is used to break the cell wall of the yeast, such that astaxanthin is directly emulsified in water, and the concentration of astaxanthin can reach 1043.17 mg/L, avoiding the use of emulsifiers and organic solvents; then a small amount of Angel yeast compound enzyme is added for enzymolysis, with the yield of amino nitrogen as high as 3.51% to 3.65% and the yield of solid matter as high as 47.18% to 49.22%; and finally the gelatinized porous starch solution and gelatin are sequentially added, with the encapsulation rate and drug-loading rate of the obtained astaxanthin-containing microcapsule powder being 75.62% to 88.5% and 1.55-10.42 mg/g, respectively. The microcapsule powder has bright color, and high astaxanthin stability and water solubility. The preparation method has the advantages of short time and mild conditions, which can reduce the industrial application cost of Phaffia rhodozyma.

The present invention relates to a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5-ribonucleotides. The present invention also relates to a fish analogue product comprising the fish flavour product.

The present invention relates to a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5-ribonucleotides. The present invention also relates to a fish analogue product comprising the fish flavour product.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56 C. or higher.

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56 C. or higher.