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。