公开(公告)号：US08263144B2

公开(公告)日：2012-09-11

申请号：US11281276

申请日：2005-11-17

申请人： Ramarathna Koka ,  Benjamin E. Dias

发明人： Ramarathna Koka ,  Benjamin E. Dias

IPC分类号： A23C9/12

CPC分类号： A23C19/0328 ,  A23C19/032

摘要： The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide α-keto acids, wherein the α-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.

摘要翻译： 本发明提供了一种干酪香精组合物和一种制备干酪香味组合物的方法，包括以下步骤：（a）使含蛋白质的乳制品与乳酸培养物接触以在约25至约45℃的温度下形成反应混合物 在约8至约72小时内提供肽和游离氨基酸，和（b）使反应混合物中的肽和游离氨基酸与氨基酸氧化酶接触，以使肽和游离氨基酸脱氨以提供α-酮酸 ，其中α-酮酸在反应混合物内进一步代谢以提供风味化合物。 本发明还提供一种包含干酪香精组合物的食品。

公开(公告)号：US07556833B2

公开(公告)日：2009-07-07

申请号：US10723257

申请日：2003-11-26

申请人： Benjamin E. Dias ,  Chad David Galer ,  James William Moran ,  Rathna Koka

发明人： Benjamin E. Dias ,  Chad David Galer ,  James William Moran ,  Rathna Koka

IPC分类号： A23C9/12

CPC分类号： A23C19/0328 ,  A23C19/032 ,  A23L27/206

摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

摘要翻译： 一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。 通过添加细菌素源作为发酵过程的一部分，通过加入细菌素来获得稳定的调味体系，其加速了一种或多种其风味成分中的风味发展所需的发酵时间，并且在一个实施方案中加速了至少其硫磺切屑组分。 因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。

公开(公告)号：US08703217B2

公开(公告)日：2014-04-22

申请号：US11394754

申请日：2006-03-31

申请人： Chad D. Galer ,  James Moran ,  Benjamin E. Dias ,  Mary Doyle ,  Orlando Herrera ,  Shaia L. Anderson ,  Meghan A. McIlroy

发明人： Chad D. Galer ,  James Moran ,  Benjamin E. Dias ,  Mary Doyle ,  Orlando Herrera ,  Shaia L. Anderson ,  Meghan A. McIlroy

IPC分类号： A23C9/12

CPC分类号： A23L33/17 ,  A23L27/25 ,  A23L33/127

摘要： A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.

摘要翻译： 提供了可用于制备具有传统风格奶酪风味特征的食品的稳定化的天然生物生长切达风味成分，以及生产生物生产的切达干酪成分的方法。 奶酪风味成分被抵抗其中腐败或致病微生物的生长而被稳定。 通过添加细菌素源作为发酵过程的一部分来实现稳定的奶酪香味成分，其加速了风味发展所需的至少部分发酵时间。 还提供了包含二次微生物屏障。 因此，本发明的风味成分的生产时间可以显着降低，而不损失风味并提高微生物的稳定性。 风味成分可用于加工奶酪，加工奶酪类产品或其他奶酪中。 风味成分也可以用作其它食品中的天然调味剂。 还提供了制造和使用食品中的风味成分如奶酪产品的方法。