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BRPI0605803A - método para acelerar o desenvolvimento do sabor de queijo para uso em produtos alimentìcios comestìveis, produto alimentìcio, e, processo para a preparação de um produto alimentìcio com sabor de queijo - Google Patents

método para acelerar o desenvolvimento do sabor de queijo para uso em produtos alimentìcios comestìveis, produto alimentìcio, e, processo para a preparação de um produto alimentìcio com sabor de queijo

Info

Publication number
BRPI0605803A
BRPI0605803A BRPI0605803-5A BRPI0605803A BRPI0605803A BR PI0605803 A BRPI0605803 A BR PI0605803A BR PI0605803 A BRPI0605803 A BR PI0605803A BR PI0605803 A BRPI0605803 A BR PI0605803A
Authority
BR
Brazil
Prior art keywords
food product
cheese
cheese flavor
accelerating
development
Prior art date
Application number
BRPI0605803-5A
Other languages
English (en)
Inventor
Ramarathna Koka
Benjamin E Dias
Original Assignee
Kraft Foods Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0605803A publication Critical patent/BRPI0605803A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)

Abstract

"MéTODO PARA ACELERAR O DESENVOLVIMENTO DO SABOR DE QUEIJO PARA USO EM PRODUTOS ALIMENTìCIOS COMESTìVEIS, PRODUTO ALIMENTìCIO, E, PROCESSO PARA A PREPARAçãO DE UM PRODUTO ALIMENTìCIO COM SABOR DE QUEIJO" . A presente invenção apresenta uma composição de sabor de queijo e um processo para a preparação de uma composição de sabor de queijo, compreendendo as etapas de (a) contato de um produto laticínio contendo proteína com uma cultura de ácido lático para formar uma mistura da reação em uma temperatura em tomo de 25 a cerca de 45°C durante cerca de 8 a cerca de 72h para produzir peptídeos e aminoácidos livres e, (b) contato dos peptídeos e dos aminoácidos livres dentro da mistura da reação com o aminoácido oxidase para desaminar os peptídeos e os arninoácidos livres para produzir ácidos ct-ceto, onde os ácidos ct-ceto são adicionalmente metabolizados dentro da mistura da reação para produzirem compostos de sabor. A presente invenção também apresenta um produto alimentício composto da composição de sabor de queijo.
BRPI0605803-5A 2005-11-17 2006-11-17 método para acelerar o desenvolvimento do sabor de queijo para uso em produtos alimentìcios comestìveis, produto alimentìcio, e, processo para a preparação de um produto alimentìcio com sabor de queijo BRPI0605803A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/281,276 US8263144B2 (en) 2005-11-17 2005-11-17 Cheese flavor composition and process for making same

Publications (1)

Publication Number Publication Date
BRPI0605803A true BRPI0605803A (pt) 2007-09-04

Family

ID=37836972

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0605803-5A BRPI0605803A (pt) 2005-11-17 2006-11-17 método para acelerar o desenvolvimento do sabor de queijo para uso em produtos alimentìcios comestìveis, produto alimentìcio, e, processo para a preparação de um produto alimentìcio com sabor de queijo

Country Status (14)

Country Link
US (1) US8263144B2 (pt)
EP (1) EP1787520B1 (pt)
JP (1) JP4732306B2 (pt)
CN (1) CN1981584A (pt)
AR (1) AR057601A1 (pt)
AT (1) ATE442781T1 (pt)
AU (1) AU2006236044B2 (pt)
BR (1) BRPI0605803A (pt)
CA (1) CA2568270A1 (pt)
DE (1) DE602006009205D1 (pt)
MX (1) MXPA06013462A (pt)
NO (1) NO20065294L (pt)
NZ (1) NZ551369A (pt)
ZA (1) ZA200609548B (pt)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
CN102018704B (zh) * 2009-09-23 2012-02-22 北京万生药业有限责任公司 一种治疗慢性肾脏病的复方制剂及其制备方法
IN2012DN06608A (pt) * 2010-02-16 2015-10-23 Meiji Co Ltd
JP6017133B2 (ja) * 2011-12-12 2016-10-26 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
WO2013151438A1 (en) * 2012-04-05 2013-10-10 Stichting Top Institute Food And Nutrition Process for the preparation of a food product
JP2016146751A (ja) * 2013-06-10 2016-08-18 協同乳業株式会社 食品用消泡剤及び当該消泡剤を含む食品
US9907330B2 (en) 2014-08-02 2018-03-06 Cal Poly Corporation Food product having high milk protein content and process of making same
FR3031008B1 (fr) * 2014-12-30 2016-12-16 Inst Nat De La Rech Agronomique - Inra Procede pour la fabrication d'une denree alimentaire fromagere, avantageusement du type fromage, specialite fromagere ou substitut de fromage
JP6940305B2 (ja) 2017-06-01 2021-09-22 株式会社明治 チーズ風味素材の製造方法
CN109022330B (zh) * 2018-09-12 2020-07-03 内蒙古农业大学 一株具有高蛋白水解能力并产酪香味的乳酸乳球菌bl19及其应用
JP6624764B1 (ja) * 2019-05-14 2019-12-25 月島食品工業株式会社 流動状ハードチーズ風味材
CN113853116A (zh) * 2019-05-16 2021-12-28 科·汉森有限公司 生产具有改变的硬度和/或胶凝时间的乳制品的方法以及获得的产品
FR3097408B1 (fr) * 2019-06-24 2022-06-17 Inst Nat De La Rech Agronomique Inra Poudre fromageable, procédés pour la fabrication de cette poudre fromageable et d’une denrée alimentaire fromagère à partir de cette dernière
CN110897032B (zh) * 2019-11-19 2025-10-14 华南理工大学 一种发酵饲料蛋白及其制备方法与应用
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
CN113080426B (zh) * 2021-04-08 2022-10-25 华南理工大学 一种呈味肽及其制备方法
JP7723917B2 (ja) * 2021-05-11 2025-08-15 スノーデン株式会社 トル様受容体２結合物質の製造方法
CN115997911B (zh) * 2022-11-28 2024-10-11 江南大学 一种天然奶酪香精及其制备方法和应用

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JPS5115676A (en) * 1974-07-25 1976-02-07 Meiji Milk Prod Co Ltd Hatsukonyoru chiizufureebaano seizohoho
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
JPS61242542A (ja) 1985-04-22 1986-10-28 Fuji Oil Co Ltd チ−ズ風味材の製造法
NL8700767A (nl) * 1987-04-01 1988-11-01 Groningen Science Park Dipeptidase, isolering daarvan uit melkzuurbacterien, antilichamen tegen het dipeptidase, gebruik van het dipeptidase en van de antilichamen daartegen.
US4865991A (en) 1987-12-22 1989-09-12 Kraft, Inc. Methods for partitioning of organic flavor compounds
MY109493A (en) 1989-07-07 1997-02-28 Nestle Sa Protein hydrolysis.
US5320959A (en) * 1990-08-15 1994-06-14 Rhone-Poulenc Inc. Liquid lipase from animal origin and method of preparation
CN1136764A (zh) 1994-10-07 1996-11-27 弗门尼舍有限公司 风味组合物及其制备方法
US6214596B1 (en) 1996-12-18 2001-04-10 Alcon Laboratories, Inc. Liquid enzyme compositions and methods of use in contact lens cleaning and disinfecting systems
FR2761237B1 (fr) 1997-04-01 1999-07-23 Marc Bigret Procede de fabrication d'un produit alimentaire fermente permettant de reduire sa phase de maturation et d'ameliorer ses qualites organoleptiques
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US6406724B1 (en) * 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
NZ511202A (en) 2001-04-19 2002-11-26 New Zealand Dairy Board Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria
US6562383B1 (en) 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing

Also Published As

Publication number Publication date
AR057601A1 (es) 2007-12-05
AU2006236044A1 (en) 2007-05-31
US8263144B2 (en) 2012-09-11
CN1981584A (zh) 2007-06-20
JP4732306B2 (ja) 2011-07-27
AU2006236044B2 (en) 2012-05-31
US20070110848A1 (en) 2007-05-17
CA2568270A1 (en) 2007-05-17
NO20065294L (no) 2007-05-18
ZA200609548B (en) 2007-12-27
EP1787520A1 (en) 2007-05-23
EP1787520B1 (en) 2009-09-16
MXPA06013462A (es) 2008-10-09
ATE442781T1 (de) 2009-10-15
DE602006009205D1 (de) 2009-10-29
NZ551369A (en) 2009-02-28
JP2007135592A (ja) 2007-06-07

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: TRANSFERIDO DE: KRAFT FOODS HOLDINGS, INC.

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B25A Requested transfer of rights approved

Owner name: KRAFT FOODS GROUP BRANDS LLC (US)

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 8A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2280 DE 16/09/2014.

B15K Others concerning applications: alteration of classification

Ipc: A23C 19/032 (2006.01)