Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacterial strains
AssigneeNestec S.A.
InventorMarcel Braun
Life of this patent
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Abstract
A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.
Claims17
A method for imparting malty and creamy flavour and aroma to a milk source, the method comprising:
- adding to the milk source a combination selected from the group consisting of (i) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4404) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962) and (ii) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4405) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962), and the combination produces phenylacetaldehyde, 2-methylbutanol, and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione in the milk source to form a fermented milk product comprising malty and creamy flavour and aroma.
A method for manufacture of a fermented milk product, the method comprising:
- providing a milk source;
- forming an amino acid supplemented milk source and optionally adding citrate;
- adding a Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4405);
- adding a Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962) to form a mixture;
- and
- fermenting the mixture to produce phenylacetaldehyde, 2-methylbutanol, and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione and manufacture the fermented milk product, the fermented milk product comprising malty and creamy flavour and aroma.
A food product comprising:
- a combination selected from the group consisting of (i) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4404) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962) and (ii) Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-4405) with Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. I-1962);
- 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione;
- phenylacetaldehyde;
- and
- 2-methylbutanol,
- wherein the food product has malty and creamy flavour and aroma.
Dependencies are inferred from the claim text.