Title:
生物によって産生される風味の急速生成および使用のための方法
Document Type and Number:
Japanese Patent JP5878273
Kind Code:
B2
Abstract:
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.
Inventors:
Chad Dee Garrel
James Moran
Benjamin E. Diaz
Mary Doyle
Orlando Herrera
Sharia L. Anderson
Megan A. McIlroy
James Moran
Benjamin E. Diaz
Mary Doyle
Orlando Herrera
Sharia L. Anderson
Megan A. McIlroy
Application Number:
JP2007082337A
Publication Date:
March 08, 2016
Filing Date:
March 27, 2007
Export Citation:
Assignee:
Craft Foods Group Brands Limited Liability Company
International Classes:
A23L27/00; A23L27/20; A23C19/084; A23L27/10; A23L27/24
Domestic Patent References:
| JP2005151996A | ||||
| JP5115676A | ||||
| JP2001299211A |
Other References:
Applied and Environmental Microbiology,2004年,Vol.70,p6385-6393
Attorney, Agent or Firm:
Patent Business Corporation Tani/Abe Patent Office
Shigeyoshi
Tamura Tadashi
Shigeyoshi
Tamura Tadashi