Cheese-flavored substance and method of producing same
AssigneeBorden, Inc.
InventorDonald P. Boudreaux
Life of this patent
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Abstract
A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least one lactic acid-producing microorganism which is thereafter inactivated. The source of lipase/protease is preferably a microorganism, especially Candida lypolitica ATCC 20234. The cheese-flavored substance produced by the process and foods containing the cheese-flavored substance produced by the process are also claimed.
Claims47
A method for producing an edible substance having a cheese flavor, that when added to a food, is capable of imparting its cheese flavor to the feed, comprising:
- (a) fermenting a dairy flavor development medium comprising a fat in an amount of from less than 0.5% weight by volume to about 50% weight by volume, and protein in an amount from about 0.3% weight by volume to about 12% weight by volume, with at least one microorganism source of lipase/protease that produces during said fermentation at least one enzyme selected from the group consisting of lipase and protease;
- (b) inactivating said microorganism;
- (c) incubating said fermented flavor development medium with at least one lactic acid-producing microorganism to effect lactic acid fermentation, and then
- (d) inactivating said lactic acid-producing microorganism, and
- (e) recovering from the thus-processed flavor development medium an edible substance having a cheese flavor.
A process for producing an edible substance having a cheese flavor, that when added to a food, is capable of imparting its cheese flavor to the food, comprising:
- fermenting in a dairy flavor development medium supplying fat and protein, with at least one microorganism source of lipase/protease selected from the genus Candida and producing at least one enzyme selected from the group consisting of lipase and protease;
- inactivating said microorganism source of lipase/protease;
- incubating said fermented flavor development medium with at least one lactic acid-producing microorganism to effect lactic acid fermentation,
- inactivating said lactic acid-producing microorganism, and then
- recovering an edible substance having a cheese flavor from said thus-processed flavor development medium.
Dependencies are inferred from the claim text.