DE1793830A1 - PROCESS FOR FLAVORING A FOOD - Google Patents

Description

DR.A.VAN DERWERTH DR.FRANZ LEDERER REINER F.MEYER

DlPL-ING. (1934-1974) DIPL-CHtM. DIPL-ING.

8000 MUNICH 80 LUCILE-GRAHN-STRASSE 22

TELEPHONE: (089) 472947 TELEX: 624624 LEATHER D TELEGR .: LEATHER PATENT

4th December 1975

Eliminated from P 15 17 133.2-42

UNILEVER NV / Burgemeester s'Jacobplein 1, Rotterdam, Netherlands

Process for flavoring a food

The invention relates to a method for flavoring a A foodstuff which consists in incorporating a small amount of a cheese flavoring agent into the foodstuff obtained by using non-pathogenic lipolytic microorganisms capable of producing a cheese flavor in the form of cells or spores, or after growth on a liquid or solid subculture medium, the has a protein content of 0.1-3.0% on the cream from cow or buffalo milk at 25 to 40 ° C and the obtained Mixture optionally spray-dried.

The microorganism used can be any non-pathogenic lipolytic microorganism, which is a cheese-like Able to develop aroma. In particular, Penicillium sp. (especially Penicillium roquefort!), Candida lipolytica, Oidium lactis, Cladosporium sp. (especially Cladosporium butyri) Micrococcus sp.

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and Lipomyces sp. give good flavors. .

Bas according to the invention suitable, high-fat medium which the Requirements relating to the content of fat and other ... Filled with nutrients is cow or buffalo cream ..

The fat-rich medium expediently contains between 30 and 10%, preferably between 40 and 60%, fat.

Bas high-fat medium should also be rich in fat Carbohydrate, protein, mineral salts, trace elements, vitamins and other growth factors that are necessary can to maintain the growth of the microorganism used.

The fat medium may be inoculated by young actively growing cells of the selected microorganism or by preculture of the cells in a suitable liquid or solid ^v subculture medium.

Liquid subculture medium with a content of actively growing cells can either be added directly to the high-fat medium, .or the cells can be separated from the floating above, optionally washed and then to the fatty one Medium can be added. In the latter case, the cells can be separated off by centrifugation, for example.

If a solid subculture medium is used, the cells can conveniently be grown on the surface of the mediaras, scraped off when in a growing state, washed if necessary, and then transferred to the high-fat medium will. .

A particularly useful subculture medium for preparing young actively growing cells for later generation

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o an intense cheese aroma, capable of: * st, in the high-fat medium, is one with a low protein content · If necessary, the subculture medium should contain from 0.1 to 3%, preferably from 1.0 to 2.0% protein. It has been found that undesirable putrid grades can develop with subculture media containing greater than 3 % protein.

The subculture medium can be adjusted to any pH at which the microorganisms will grow, but preferably the pH is adjusted to a value between 4.0-5.0 .. A particularly useful subculture medium is whey broth with a pH of 4.5-

The subculture medium can be incubated at an optimal temperature for the growth of the selected microorganism. In general, this is between 20 and 40 ^° C. It is usually necessary to incubate this medium for a time not exceeding seven days, a particularly expedient time being 48 hours.

If a liquid subculture medium is used, it can be used without Hehren can be incubated, but it has been found to be preferable is to stir and ventilate it in order to obtain an actively growing culture, which leads to the production of an intense one Cheese flavor after transfer to the high-fat medium is capable »

If a solid subculture medium is used, is preferred aerobic incubation applied.

Instead, the use of a sub-culture medium can be omitted and the high-fat medium containing cells or spores of the selected one Organism are inoculated which are not necessarily in an active growth state. So can

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BATH ORIGINAL

resting cells or spores directly on the fat-rich Medium transferred and incubated under conditions suitable for producing the desired cheese flavor without to use a subculture medium. However, the quality of the cheese flavor obtained can be affected by using such a method, although sufficient for most purposes, may not be as good as that obtained using a subculture medium, with a culture of actively growing cells on one fat-rich medium is transmitted. . . ·

The inoculated, high-fat medium is incubated ^{at a temperature between 25 and 40 °} C., preferably at about 28 to 52 ^{° C.} Although the incubation can be carried out without agitation, agitation with aeration is generally preferred in order to develop a good cheese flavor free of offensive odors. The incubation should continue until a strong cheese-like aroma is obtained. This is usually achieved after 48 hours, but it may be necessary to change the incubation time depending on the temperature, the degree of stirring and ventilation and the strength of the selected strains of microorganisms »

The strong flavoring agent obtained in this way can be sterilized * for example by heating, and then immediately added to the vehicle without further treatment · If not required for immediate use, it can be dried by spray drying.

The product obtained according to the "... '.." process has the advantage that it is no longer necessary to cultivate an entire cheese by cultivating appropriate microorganisms to flavor on its surface or inside. For example, in the production of Camenbert cheese, it is necessary to subject the whole Camenbert cheese to a ripening process. In contrast, it is with the after

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According to the invention - cheese aronta concentrate

possible to add a cheese flavor to cheese products by adding just one ! to get your amount of concentrate. The technical step in terms of saving time for a ripening The process is therefore obvious.

The essential influence of the protein content of a subculture medium in the case of pre-breeding results from the comparison example. .

The following examples serve to illustrate the invention. example 1

Whey broth medium (pH 4.5) was inoculated with a vigorously growing culture of Candida Lipolytica which had previously been grown on tomato trypton agar for 48 hours. About 30,000,000 cells from this culture were added to 50 ml each of whey broth medium. This broth was ^{incubated at 24-26 °} C. with constant stirring and ventilation. For the latter purpose, sterile air was introduced into the fermentation vessel at a rate of 1.2 liters of air per minute. To control foaming, 0.05% silicone oil was added.

After incubation for 24 hours, sufficient fresh sterile whey broth was added to make up for the loss To compensate for evaporation. The fermentation was allowed to proceed for an additional 24 hours, which is a total fermentation time of 48 hours.

Approximately 2.15 x 10 cells of the Candida lipolytica grown in the broth were used to inoculate 200 g of sterile buffalo cream with 50 % fat content. The inoculated cream was at 37 ° C

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shaken and ventilated. To. For 48 hours the inoculated cream had acquired a strong cheese aroma and was used as the basic material for the production of ghee cheese (butter cheese).

Example 2

The procedure of Example 1 was repeated except that the microorganism used was the Oidium Lactis and the incubation temperature was of both the Molkenbruhe- as the Rahmkultur 24-40 ⁰ C.

Example 3

The process of Example 1 was repeated with the exception that the microorganism used, Cladosporium butyri and the whey broth culture was at about 25 ° C for 72 hours was incubated. A strong cheese flavor was obtained «

Example 4

The procedure of Example 1 was repeated with the modification that the microorganism used, Micrococcus sp. was, which was used to inoculate the whey broth medium. This culture was for four days at a temperature of. incubated at about 30 to 37 ° C.

Example 5

This example explains the use of Penicillium roqueforti in conjunction with Candida lipolytica to produce a blue cheese flavor.

Cells of Candida lipolytica from agar cultures were inoculated directly into sterile cream buffalo milk and incubated at 30 ⁰ C for 48 hours with normal ventilation. After this

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Time became the. Cream heated to 80 ^° C. for 30 minutes. It was then ^{cooled to 40 °} C. and spores of Penicillium roqueforti (about 30,000,000 per 100 g of cream) were added. The cream was further incubated for 24 hours. After this time a strong blue cheese aroma had developed and the cream was spray dried and stored.

Comparative example

The procedure of Example 1 was repeated, except that a skimmed milk substrate with a protein content of 4 % or homogenized milk was used instead of the whey broth medium. During the production of the flavoring agent in accordance with the procedure of Example 1, a product resulted which produced a strongly putrid flavor in ghee cheese (butter cheese).

In contrast, an excellent cheese flavor concentrate was obtained with whey from skimmed milk with a protein content below 3 %.

The addition of casein hydrolyzate also results in an undesirable, putrid aroma.

The exploitation of the invention can be restricted by statutory provisions, in particular by the Food Act.

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Claims (1)

Claim Method for flavoring a food, characterized in that the food has a small Amount of a cheese flavoring agent obtained by being used to prepare non-pathogenic lipolytic microorganisms capable of a cheese flavor in the form of cells or spores, or after pre-cultivation on a liquid or solid subculture r Medium with a protein content of 0.1-3.0% on the cream made from cow or buffalo milk at 25 to 40 ° C cultured and the mixture obtained, if necessary, sparth-dries. Ö09831 / Ü3bb