Cheese flavour ingredient and method of its production

Details Cheese flavour ingredient and method of its production Cheese flavour ingredient and method of its production

A - Human Necessities

23

C

A23C 20/00 (2006.01) A23J 3/34 (2006.01) A23L 1/23 (2006.01) A23L 1/30 (2006.01) C12N 1/20 (2006.01) C12P 1/04 (2006.01) C12P 21/06 (2006.01)

Patent

CA 2468905

The present invention relates to a method of manufacturing a cheese flavour ingredient and an ingredient so prepared. The method comprises subjecting a protein in water mixture to proteolysis by a protease enzyme and to fermentation with a physiologically acceptable bacterium of one of the genera Enterococcus, Staphylococcus or Pseudomonas capable of producing a cheese flavour ingredient. The cheese flavour ingredient of the invention has a mixture of flavours and may be used as a component of balanced cheese-like flavour compositions. The present invention also relates to bacterial strains useful in the preparation of such an ingredient, these being Enterococcus faecium, Enterococcus faecalis, Enterococcus casselifavus, Staphylococcus simulans and Pseudomonas putida

L'invention concerne un procédé de fabrication d'une substance aromatique de fromage ainsi que la substance ainsi préparée. Ce procédé consiste à soumettre une protéine à la protéolyse par protéase dans un mélange d'eau, puis à la fermentation au moyen d'une bactérie acceptable du point de vue physiologique choisie dans le groupe constitué par les entérocoques, staphylocoques ou Pseudomonas et pouvant produire une substance aromatique de fromage. Cette substance aromatique de formage contient un mélange d'arômes et peut être utilisée dans la composition de préparations aromatiques équilibrées de type fromage. L'invention concerne par ailleurs des souches bactériennes utilisées dans la préparation de cette substance aromatique, notamment l'entérocoque faecium, l'entérocoque faecalis, l'entérocoque casselifavus, le staphylocoque simulans et le Pseudomonas putida.

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